Warm up the custard.
Put the mix back in the pot on medium heat, stirring constantly, until it thickens.
starts to bubble. It will take two to three minutes. Once it starts boiling, let it cook for an additional one or two minutes.
Cook for a few minutes until the cornstarch is heated.
Remove the pot from the stove and quickly mix in the butter and vanilla extract, if desired.
forgot to add a vanilla bean.
Anxiety and relaxation:
To remove any clumps or pieces, pour the pastry cream through a fine sieve into a clean bowl.
boiled egg.
To prevent a skin from forming on the pastry cream, place a piece of plastic wrap directly on top.
growing.
Allow the cream to cool down at room temperature before putting it in the fridge until it is very cold, for at least.
two hours.
Tips for being successful
Using fresh milk, eggs, and butter will make a noticeable difference in the taste and consistency of your food.
the thickness of your custard.
Stir constantly to make sure the cream is smooth and prevent lumps from forming.
To achieve a smooth and silky texture without any pieces of cooked egg, filter the cream.
A good tip is to cover the surface directly with plastic wrap while it cools down. This prevents a skin from forming.
could ruin the texture of your cream.
ADVERTISEMENT
