Basic Pastry Cream

Pastry cream is very versatile, they can be filling for tarts, choux buns and the list goes on. The flavours can also be easily modified from one basic cream. So here you go, pastry cream or Creme patisserie  for that special tart or that choux bun.

240ml full cream milk

60g sugar

30g unsalted butter

15g corn starch

1 egg

1tsp vanilla bean paste

a pinch of salt

1. Heat the milk over medium heat until almost boiling. 

2. Whisk the egg, starch, sugar, vanilla bean paste and salt in a heavy stainless steel pan. 

3. Pour the milk into the egg mixture, whisking all the time until combined.

4. Return the mixture to low heat, whisking all the time.

5. Continue to heat till the mixture becomes thicker and difficult to stir.

6. Remove from heat and stir in the butter.

7. Place a cling foil over the surface of the cream and fridge for about 30 minutes before use. 

8. You can add flavours to the basic cream like coffee or chocolate.

I added coffee emulco and it tasted great! 

Then you will call, and the Lord will answer; you will cry for help, and he will say: Here am I. “If you do away with the yoke of oppression, with the pointing finger and malicious talk, and if you spend yourselves in behalf of the hungry and satisfy the needs of the oppressed, then your light will rise in the darkness, and your night will become like the noonday. (Isaiah 58:9-10 NIV)