Ingredients
500 ml heavy cream
140 gr sugar
40 gr all purpose flour
6 free-range egg yolks
15 gr butter
8 gr vanilla
Free range egg
Tools
Pot
Bowl
Mixer
Box
Glass
Sieve
Directions
Step 1
Pour the heavy cream and vanilla into a medium-sized pot.
500 ml heavy cream
8 gr vanilla
Step 2
Heat and bring almost to boil. Remove from the heat and set aside.
Step 3
In a separate bowl whisk the egg yolks and the sugar until light and sexy.
6 free-range egg yolks
140 gr sugar
Step 4
Sieve the flour in and mix well until the flour fully incorporated in the batter.
40 gr all purpose flour
Step 5
Now it's the time for tempering our egg batter.
Step 6
So we start with pouring about 1/4-1/3 a cup of the hot heavy cream into the egg batter, whisking constantly.
500 ml heavy cream
Step 7
Once incorporated add the rest of the heavy cream.
heavy cream
Step 8
Sieve all the mixture back to the pot
Step 9
Cook the mixture over medium heat, whisking constantly. At first, it seems like nothing happens but after a few minutes it will suddenly thickened and slightly boiled.
Step 10
Remove from the heat and add the butter. Mix well until incorporate into the pastry cream.
15 gr butter
Step 11
Pour into a box and chill for at least 2 hours, up to 24 hours. If you keep the cream in a bowl- make sure you cover the cream with a plastic wrap to avoid crust/skin on top. Even if that happens- don't you worry, just remove the top and your pastry cream is lit!
Step 12
YASSS!
