Cuisinart FP-12DC manual Pastry Cream

tablespoons confectioners’ sugar

Pastry Cream

This all-purpose pastry cream is a great foundation for fresh fruit tarts –

the food processor makes it easy..

1½ cups milk

½cup heavy cream

½cup granulated sugar, divided

½teaspoon salt

½tablespoon pure vanilla extract

4large egg yolks

2tablespoons cornstarch

For a lighter pastry cream:

½cup heavy cream

1½

Makes about 2¼ cups

Approximate preparation 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 large work bowl of the Cuisinart® Food Processor. Add the yolks, cornstarch and remaining sugar, process for 1 minute until mixture is light and thick.

With the machine running, pour ¾ to 1½ cups of the milk mixture slowly through the feed tube and process mixture for about 1 minute.

Return mixture to the saucepan over medium heat. Bring to a boil and cook while whisking continuously, being sure to whisk the entire surface of the pan, for about 2½ minutes until thickened. Stirring constantly is very important to avoid overcooking the eggs.

Strain mixture through a fine mesh strainer into the large work bowl fitted with the large metal chopping blade. Process for 5 minutes. Pour mixture into a clean mixing bowl and 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 the sweetened whipped cream into the pastry cream 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

DESSERTS 61