Cuisinart FP-12DC - Pastry Cream

61
DESSERTS
Makes about 2¼ cups
Approximate preparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy
simmer.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
yolks, cornstarch and remaining sugar, process for
1 minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the
milk mixture slowly through the feed tube and process
mixture for about 1 minute.
Return mixture to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entire surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture through a fine mesh strainer into the large
work bowl fitted with the large metal chopping blade.
Process for 5 minutes. Pour mixture into a clean mixing
bowl and cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners’ sugar. Fold the sweetened whipped
cream into the pastry cream once completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g |
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g
1½ CUPS MILK
½ CUP HEAVY CREAM
½ CUP GRANULATED SUGAR,
DIVIDED
½ TEASPOON SALT
½ TABLESPOON PURE VANILLA
EXTRACT
4 LARGE EGG YOLKS
2 TABLESPOONS CORNSTARCH
FOR A LIGHTER PASTRY CREAM:
½ CUP HEAVY CREAM
1½ TABLESPOONS
CONFECTIONERS’ SUGAR
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
PASTRY CREAM