Espresso Pastry Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/4 cups
- 1/3 cup sugar
- 6 large egg yolks
- 2 cups whole milk
- 1/3 cup (packed) golden brown sugar
- 1/2 vanilla bean, split lengthwise
- Carbohydrate 33 g(11%)
- Cholesterol 193 mg(64%)
- Fat 7 g(11%)
- Fiber 0 g(0%)
- Protein 5 g(11%)
- Saturated Fat 3 g(16%)
- Sodium 47 mg(2%)
- Calories 215
Preparation Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and discard bean. Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes. Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours. (Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.
Preparation Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and discard bean. Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes. Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours. (Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.
