Try this Vanilla Almond Pastry Cream recipe, or contribute your own.
Suggest a better description- In a bowl, combine sugar, cornstarch and salt; whisk in egg yolks until smooth
- Scrape seeds from vanilla bean with the back of a small knife
- Combine vanilla bean, seeds and almond milk in a saucepan; cook over medium heat until steaming and bubbles begin to form around edges
- Remove from heat and discard vanilla bean
- Slowly whisk about half of the almond milk mixture into the egg yolk mixture, whisking constantly
- Transfer egg yolk mixture into saucepan with remaining almond milk mixture and stir together
- Cook over medium heat, stirring constantly with a spatula; bring to a boil and cook for 1 minute or until thick
- Remove from heat and whisk in butter; scrape into a bowl through a strainer for a smoother texture
- Cover directly with plastic wrap to prevent a skin forming on the cream; use within 2 days
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 74 | ||
Calories from Fat: 54 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 140mg | 43 % | |
Sodium 3519.5mg | 121 % | |
Potassium 36.2mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database 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: 74
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