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Pastry Cream For Tartlets

Brayden's picture
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Cornstarch 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Egg yolks 2 , beaten (slightly)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon

In small saucepan, mix sugar, salt, and corn- starch.
Stir in milk.
Cook, stirring constantly, over medium heat, until mixture thickens and begins to boil; boil 1 minute.
Remove from heat.
Add a little hot mixture to egg yolks, mixing well.
Return to saucepan.
Cook, stirring constantly, until mixture is thick and bubbly.
Stir in extracts.
Let cool to room temperature— about 1 hour.
Makes about 1-1/4 cups.

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