PASTRY CREAM (gluten free)

I’ve been thinking about doing a section with basic recipes for a while that I’ll keep uploading.

Today I’m going to post the recipe of pastry cream that I use. I’ve tried other recipes, more difficult, but finally I simplified them and this one is quick, easy, you don’t get lumps and, of course, it’s delicious.

In this recipe the difference is going to be in the quality of the ingredients. I recommend that you invest in a good vanilla paste or extract and in free range eggs.

I’m going to put the proportion for each egg yolk and when I use pastry cream in a recipe I’ll put the number you need to multiply the ingredients by.

i.e.: pastry cream x 3, and you multiply all the ingredients by 3.

(With the remaining egg whites you can make meringue, mousse, omelette… except throwing them away, whatever you like)

Ingredients:

1 egg yolk 

115 ml of milk

½ tablespoon of cornmeal 

2 tablespoons of sugar

½ teaspoon of vanilla paste (a little bit more if you use extract) 

Mix in 3 different bowls:

- 55 ml of the milk with the cornmeal 

- 60 ml of the milk with 1 tablespoon of sugar 

- The egg yolk with the other tablespoon of sugar 

Then put everything in a pot at medium-high heat and stir with a whisk (preferably non-metallic so you don’t scratch the pot).

You’ll see that after a few minutes it starts to become thicker, when it gets the desire thickness, depending on your taste or the use, remove it from the heat (remember that it will get a little bit thicker after removing it from the heat).