PASTRY CREAM (CREME PATISSIERE)

Pastry cream (Creme Patissiere) image

Provided by Craig Claiborne And Pierre Franey

Categories dessert

Time 15m

Yield 2 - 1 1/2 cups

Number Of Ingredients 7

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Ingredients

1 cup milk
1/4 vanilla bean or 1/2 teaspoon pure vanilla extract
1/3 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 cup heavy cream, whipped
3 tablespoons Grand Marnier

Steps:

Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 14 grams