Joanne Chang's Pastry Cream
Use to make Vanilla Cream-Filled Doughnuts from chef Joanne Chang's "Flour" cookbook.
The Martha Stewart Show, January 2011
- 1 1/2 cups milk
- 1/2 cup sugar
- 1/4 cup cake flour
- 1/2 teaspoon coarse salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.
- Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.
- Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.
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