Pastry cream (Creme Patissiere)

Ingredients

• 1 cup milk
• ¼ vanilla bean or 1/2 teaspoon pure vanilla extract
• ⅓ cup granulated sugar
• 3 egg yolks
• 2 tablespoons cornstarch
• 1 cup heavy cream, whipped
• 3 tablespoons Grand Marnier

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    716 calories; 50 grams fat; 30 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 42 grams sugars; 7 grams protein; 267 milligrams cholesterol; 103 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 – 1 1/2 cups

Preparation

1. Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
2. Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
3. Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
4. Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.

15 minutes