All content copyright Katrina Hall 2008 through 2017

Monday, November 9, 2015

my secret indulgence (sweet pastry cream)





A sunny, beautiful day again after a few very chilly mornings and finally, a freeze.  The household has been battling revolving strep for the last week or so;  today Anni, my daughter in law, has it for the second time, my daughter just succumbed, and Isadora is miserably sick.  The boys were sick last week with it - I hope lots of fresh air and keeping my bedroom door shut will keep me healthy and strep-free.

In between illnesses, they all went on a hike on Saturday, while I stayed home to cry over my computer and try to figure out how to fix the iPhoto problem - as in, finding a way to download my pictures from the camera into the second iPhoto page my daughter set up for me.  Total flop.  I went for a walk, came home, and whisked together my favorite sweet dessert - creme patissiere, straight.  No tart shell, no chocolate, no strawberries, just warm sweet pastry cream in my new little Weck pot, with my tiny spoon from Paris. 

Heavenly.

And this morning I figured out how to find the new pictures, wonder of wonders!  




creme patissiere (sweet pastry cream)


You will need a heavy-bottomed pot to make this, and a wooden spoon and a whisk.

1 cup milk
1 teaspoon good vanilla, or a scraped vanilla bean
1/4 cup sugar

3 large egg yolks
1 tablespoon sugar
1 tablespoon flour
1 tablespoon unsalted butter


Heat the milk in the saucepan on medium heat, adding the vanilla and the sugar and stirring constantly.  When sugar has dissolved, remove the pan from heat and set aside.

In a bowl or mixer bowl, place egg yolks and sugar and whip until the mixture is thick and a pale, pale yellow, then add the flour and whip a little longer.

Add half the hot milk mixture to the egg yolk mixture, whisk or stir quickly, then pour the mixture back into the saucepan, whisking all the while, and set the pan back on the heat. The mixture will become thick very quickly - make sure you continue to whisk or stir.  When it's thickened, take the pan off the heat and stir in the butter and eat immediately:)

This recipe can be doubled with no problems.







4 comments:

La Table De Nana said...

Yippee..re the pics..boo re the strep..and yum on your pastry cream:)

katrina said...

Thank you, Nana! Never a dull moment in life these days:)

Debra said...

When in doubt, head for the kitchen!

katrina said...

Oh, I so agree, Debra! I've finally stopped buying sweets - cookies, candy, ice cream. Recipes like this are always easy to whip up if I REALLY want a sweet something-or-other. Works like a charm, and tastes better, too:)