Pastry Cream
Gourmet's Adventures with Ruth: Season One: Richard Bertinet's Bath
Makes about1 1/2 cups
- Active time:10 min
- Start to finish:20 min
October 2009
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- 1 cup whole milk
- 1/2 vanilla bean, split lengthwise
- 3 large egg yolks
- 1/3 cup sugar
- 3 tablespoons sifted all-purpose flour (sift before measuring)
- 1 1/2 teaspoon unsalted butter
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Put milk in a small heavy saucepan. Scrape seeds from vanilla bean into pan using tip of a paring knife, then add pod. Bring to a simmer over medium-low heat, then remove from heat and remove bean.
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Whisk together yolks, sugar, and flour in a bowl, then add hot milk in a steady stream, whisking. Pour mixture back into pan and cook over medium-low heat, whisking constantly, until mixture begins to boil (it will look lumpy), then simmer, whisking, until thickened and smooth, about 3 minutes.
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Transfer pastry cream to a clean bowl and stir in butter. Put a piece of parchment paper on surface of pastry cream and cool completely.
- Keywords
- adventures with ruth,
- richard bertinet,
- bath,
- england,
- berry
Adventures with Ruth
Season One
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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