Pastry Cream

Ingredients

• One quart of milk
• eight ounces of sugar
• one ounce of butter
• two ounces of cornstarch
• ten yolks of eggs
• pinch of salt

Method

1. 1

   Prepare same as No.

2. 2

   127.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 17. The excerpt below is the record exactly as published.

PASTRY CREAMS. The cream fillings for puSs, layers and piesi may be made with flour or cornstarch. They can be mixed dry with half of the sugar and added to the boiling liquid; or it may be mixed into a soft ' paste with cold milk or water and added in this manner. The yolks of eggs are used to enrich and thicken the creams for this reason: if more yolks are used the cream requires less starch; and if less yolks are used, more starch. The creams made with flour should be well cooked so as to lose the raw flour taste. Good cornstarch has hardly any flavor, thickens more readily and makes better creams. 127.— CREAM PUFF FILLING. One quart of milk, ten ounces of sugar, two ounces of butter, three ounces of cornstarch, six yolks, a pinch of salt. Dissolve the starch in a . mix with the yolks. Put^ sugar and butter in thasauS a boil; stir in the ]^q^^iiQ(^ stirring till the :^^tal:e ia ~ ,le coldA^liijill and ■rest^ir^e Mlk, ipapi^^^t oome to ^'•i^^ 'Continue Ikned. Take nd flavor, of many pie fiU- cocoanut it will make Tth nuts and almonds, ms; with chocolate, chocolate ream puff filling it may be used :e recipe for Pie and Tart Filling, half to one ounce less starch may be (If the whites of the eggs are beaten to a i^C^ and mixed in the cream before taking it off the fire, a very light cream is obtained). 128.— PASTRY CREAM. One quart of milk, eight ounces of sugar, one ounce of butter, two ounces of cornstarch, ten yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.