Pastry Cream (Thick Set Slicing Custard)
This thick setting custard is good for any number of different sweet flans cakes and tarts when you need a custard that is firm enough to slice and hold its shape without running.
This pastry cream has good slicing qualities and is perfect for making a Vanilla Slice or something similar. If you are making individual small flans etc. you could reduce the flour and cornflour to 6 tbsp of each this would give a more viscous filling that has a smoother creamer eating quality, but lacks the ability to hold its shape when sliced.
In a nutshell; what we are going to do here in this recipe: is make a thick custard, take it away from the stove add a little of the hot custard to some egg yolks, then put the egg yolks back into the custard, return it to the heat to cook the egg yolks then chill the custard ready for piping, it as simple as that, all it needs is a little care ensure it is fully cooked and that you don’t allow it to catch.
| Cook Time | 25 minutes |
| Servings |
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- 1800 ml Milk
- 4 tsp Vanilla Essence
- 18 Egg Yolks
- 360 grams Sugar
- 14 tbsp Flour
- 17 tbsp Custard Powder
Ingredients
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- Put the Sugar, Flour and custard powder into a bowl and mix.
- Add enough the milk to made the dry ingredients fluid.
- Put your egg yolks in a suitable bowl and beat with approximately ½ a cup of milk and have them standing by.
- Put the rest of the milk in a stainless steel pot and bring to the boil on the stove.
- When the milk comes to the boil pour it over the custard mixture whisking as you do so.
- Then return the Custard to a clean pan and stir to the boil to make extra thick custard ensuring you scrape right into the corner of the pot.
- Heat the custard over a medium heat whisking or stirring with a good silicone spatula to ensure the starch is fully cooked in the flour and cornflour, but be careful not to let the custard burn on the bottom of the pot, this will produce a very thick custard.
- The custard will thicken.
- Remove from the heat and then add a couple of spoonful's of your custard to the beaten egg yolks and milk and whisk rapidly as you do so.
- Then add a couple more spoonful's of custard and whisk again to ensure you have a nice smooth mixture.
- Now add the egg yolks to the custard in the pot and whisk in this will thin the custard down.
- Return to the heat and stir for a few minutes to cook the eggs this will cause the custard to thicken again. and then remove from the stove to allow to cool slightly. Your custard is now fully cooked but it is thick and can have a course texture, to improve the smoothness of the custard if you have a Robot-Coup food processer Blend until to a smooth silky custard it only takes a moment to do.
- Place the custard in the Robo-Coupe
- Blend for just a minute to a smooth custard.
- Pour your custard in a suitable clean container and allow to cool then refrigerate, once the custard is fully chilled in will thicken and be ready for piping, use within 2 days.
