Best Yayas Pastelera Recipes

PASTRY CREAM (CREMA PASTICCERA)

Steps:

• Stir together milk and lemon zest in a small saucepan. Heat over medium-low heat, stirring, just until small bubbles appear at edges. Remove pan from heat.
• Put egg and yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low. Add flour and vanilla. Beat until just combined. Beat in the hot milk mixture. Raise speed to high; beat 1 minute more. Transfer the pastry cream to the saucepan. Cook over medium heat, whisking constantly, until mixture has thickened, 2 to 3 minutes.
• Transfer warm pastry cream to a bowl. Place a piece of plastic wrap directly onto surface. Refrigerate until just chilled, about 2 hours, or up to 1 day.

YAYA'S PASTELERA

Steps:

• Melt margarine in a saucepan over med heat. Add onions and cook until caramelized.
• Add grated corn. It is best to use fresh corn but will also work with frozen.
• Turn heat to low. Slowly add milk (or soymilk), stirring constantly. Continue to stir as corn cooks. This will take approximately 15 minutes.
• Remove from heat and allow to cool for approximately 15 minutes.
• Preheat oven to 350°F
• Whisk eggs, salt and pepper. Mix into the cooled corn mixture.
• Pour mixture into greased ramekins or a shallow baking dish. Bake for 25-30 minutes (for ramekins), or 35-40 minutes (for baking dish), or until centre appears set.
• Garnish: For sweet - sprinkle sugar on each; For savory - place one basil leaf in the centre of each ramekin.
• Serve hot. Typically, sugar is set on the table for those that would like to add a little more to their pastelera as they eat through the sugar on top!