In a medium saucepan; combine milk, 1/4 cup sugar, vanilla extract, and salt. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, continue adding 1/2 cup at a time until all has been incorporated. Pour mixture back into saucepan and cook over medium high heat, whisking constantly, until it thickens and reaches 160 degrees F.
Transfer to a bowl of an electric mixer fitted with a paddle attachment. Add the butter and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forning. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (21g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 32 (73%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 75.5mg||23 %|
|Sodium 2379.1mg||82 %|
|Potassium 15.1mg||0 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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