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Eggs Cream Custard

Really mad right now, why do my pastry cream fail?!

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Really mad right now, why do my pastry cream fail?!

lottobear | Apr 29, 2012 08:46 AM

I am really bitter right now, because every recipe of pasty cream don't make sense and even so, my version never turns out the same.

Even though I don't let the hot milk boil, as soon as you whisk it down with the rest, it foams a lot. Then when I place everything on the stove to let it cook, it stays like a foamy mess for like fifteen minutes. Most likely because I don't know what the hell to do because every recipe is unclear

Do I start from no heat up to a boil then reduce the heat?
Do I start from very hot temperature and reduce the heat to low?
Do I whisk furiously or slowly?

I especially like how several recipe tells you to place the pan on low heat and whisk until it starts boiling, this makes no sense to me, how exactly do you bring something to a boil on low heat? Is that even possible? It sure don't seem possible to me at least.

And how long do you even cook the thing for??? One video said a mere 6 seconds, one recipe said 5-7 minutes until it becomes like pudding and so on. I made one batch (filled with ANGEERRRR) that I cooked on low heat for ten minutes and then 15 whole minutes on high heat and during those, I and someone else, took turns furiously whisking like crazy and yet it became no where near pudding.

Here's one of the recipes I tried:
5 extra-large egg yolks, room temperature

3/4 cup sugar

3 tablespoons cornstarch

1 1/2 cups scalded milk

(Below is added after the stuff turns very thick like pudding)
1/2 teaspoon pure vanilla extract

1 teaspoon Cognac

1 tablespoon unsalted butter

1 tablespoon heavy cream
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"In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold."

______________________________

Sorry for sounding mad but I am mad because I've tried several times now, in different ways and the stuff just won't get thick enough. It sure don't help that pretty much every recipe seem to say different stuff. So guys, in a very desperate cry for help, I came here! :(

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