Vanilla Pastry Cream Low Fat Recipes

Steps:

• Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
• Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
• Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
• Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

Steps:

• Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
• Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
• When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
• Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Steps:

• Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
• Scrape the seeds of the vanilla bean into the mixture then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
• In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
• Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
• Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
• Sauce can be stored in air tight container in fridge for 2 days.

Steps:

• 1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
• 2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.
• My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this.
• To me, The reason there are no cooking directions or explanations of ""what to do"" after mixing ingredients is because it is a ""basic recipe"" that is to be used as an INGREDIENT for other recipes like cream puffs, eclairs, etc. I reached this recipe within a recipe for Chocolate Eclairs. Once I mix the Basic Choux Pastry Dough, I will go back to my Chocolate Eclair recipe and go from there -- that is where I will find an explanation for cooking and other directions. The same will go for Cream Puffs --
• I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
• **Dad! I used this recipe for the filling of a ""Gateaux Basque"" recipe. This is the cake that is famous in the Pays Basque area in France where my husband is from. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring. O.K.
• Grpa.July said it wasn't needed and I didn't want to use corn starch. I didn't use a thermometer but just stirred until the cream seemed really thick. I refrigerated for an hour. Perfect! I love this, I did however add a little more sugar, vanilla and kahlua. Wow amazing. next time I will try a little chocolate, just curious about how great it will taste. until next time, happy cooking. Rob --
• I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream.I too,Play with my Food.

Steps:

• Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
• Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
• Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.