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64
DESSERTS
Makes about 2¼ cups
Approximate pr
eparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup sugar
, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy
simmer.
Insert the large metal chopping blade into the medium
work bowl of the Cuisinart
®
Food Processor
. Add the
yolks, cornstar
ch and remaining sugar; pr
ocess for 1
minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the
milk mixture slowly thr
ough the feed tube and process
mixture for about 1 minute.
Return mixtur
e to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entir
e surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture thr
ough a fine mesh strainer into the
large work bowl fitted with the lar
ge metal chopping
blade. Process for 5 minutes. Pour mixtur
e into a clean
mixing bowl; cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners’ sugar. Fold into pastry cr
eam once
completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat)
|
carb. 8g
|
pro. 1g
|
fat 4g
|
sat. fat 2g
|
chol. 58mg
|
sod. 72mg
|
calc. 32mg
|
fiber 0g
1½
CUPS
MILK
½
CUP
HEAVY
CREAM
½
CUP
GRANULATED
SUGAR
,
DIVIDED
½
TEASPOON
SALT
½
TABLESPOON
PURE
VANILLA
EXTRACT
4
LARGE
EGG
YOLKS
2
TABLESPOONS
CORNSTARCH
F
OR
A
LIGHTER
PASTR
Y
CREAM
:
½
CUP
HEAVY
CREAM
1½
TABLESPOONS
CONFECTIONERS
’
SUGAR
This all-purpose pastry cream is a gr
eat foundation for fresh fruit tarts –
the food processor makes it easy
.
PASTR
Y CREAM
Содержание FP14 - Elite Collection Food Processor
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