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Pastry Cream for Souffle
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
3 large egg yolks
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 cup milk
1 vanilla bean, split in half lengthwise
Gallery
Pastry Cream for Souffle
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes about 1 cup
Gallery
Pastry Cream for Souffle
Credit:
Dana Gallagher
Pastry Cream for Souffle
Credit:
Dana Gallagher
Pastry Cream for Souffle
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 vanilla bean, split in half lengthwise
Directions
Have ready an ice bath. In a medium bowl, whisk egg yolks with 2 tablespoons sugar and flour until light and pale; set aside.
Place milk and remaining 2 tablespoons sugar in a medium saucepan. Scrape in vanilla seeds; add pod. Bring mixture to a boil. Pour approximately half of just-boiling mixture over reserved egg mixture; whisk to combine. Pour the milk-egg mixture back into the saucepan. Return to a boil, whisking constantly. Cook 2 to 3 minutes.
Pour pastry cream into a medium bowl, and remove vanilla pod. Set bowl over ice bath until chilled.
Lay plastic wrap directly on surface of pastry cream, preventing a skin from forming. Refrigerate until ready to make souffle.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pastry Cream for Souffle
- of Reviews
Reviews:
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Most Positive
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All Reviews for Pastry Cream for Souffle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
