Coffee Pastry Cream
- Total:
- 4 hr 35 min
- (includes chilling time)
- Active:
- 35 min
- Yield:
- 3 to 4 cups (600 to 800 g)
- Level:
- Easy
Ingredients
- 2 1/2 cups (590 ml) heavy cream
- 3 tablespoons (45 ml) milk
- 5 egg yolks
- 1/2 cup (50 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (16 g) instant coffee
Directions
Slowly bring the cream and milk to a boil in a heavy-bottomed saucepan over medium heat.
Whisk together the egg yolks, sugar and cornstarch in a large heatproof bowl. Slowly whisk the cream mixture into the egg mixture. Place the bowl over a pot of simmering water and stir until the custard is very thick and reaches 170 degrees F on a digital thermometer. Remove the custard from the heat, stir in the instant coffee, place the bowl in an ice bath and stir until it reaches room temperature.
Cover with plastic wrap and chill in the refrigerator for 4 to 6 hours before using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Sweet Recipes
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
