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Pastry Cream
July 9, 2016
Ingredients & Instructions
Ingredients & Quantities
- 2 (13.5 oz) cans Thai styl coconut milk
- 10 tablespoons (5 oz) water
- 1/4 teaspoon salt (increase to 1/2 teaspoon if using unsalted margarine)
- 6 tablespoons corn starch
- 1 cup (7.5 oz) sugar
- 8 egg yolks
- 1/2 cup (4 oz) margarine
- 2 teaspoons vanilla
Preparation Instructions
- Place a fine mesh strainer over a large bowl and set aside.
- Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.
- In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.
- Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth.
- Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator.
Recipe Details
Recipe Times
Prep
10 Minutes
Cook
10 Minutes
Total
20 Minutes
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Pastry Cream
July 9, 2016
Recipe Details
Recipe Yield
Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
Ingredients & Quantities
- 2 (13.5 oz) cans Thai styl coconut milk
- 10 tablespoons (5 oz) water
- 1/4 teaspoon salt (increase to 1/2 teaspoon if using unsalted margarine)
- 6 tablespoons corn starch
- 1 cup (7.5 oz) sugar
- 8 egg yolks
- 1/2 cup (4 oz) margarine
- 2 teaspoons vanilla
Preparation & Cooking
Preparation
- Place a fine mesh strainer over a large bowl and set aside.
- Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.
- In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.
- Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth.
- Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator.
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