Vanilla Pudding/Custard/Pastry Cream
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 196.5
- Total Fat: 6.5 g
- Cholesterol: 116.8 mg
- Sodium: 75.3 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 0.0 g
- Protein: 4.8 g
View full nutritional breakdown of Vanilla Pudding/Custard/Pastry Cream calories by ingredient
Introduction
Double corn starch for pastry cream.This is a classic French recipe. The butter adds a very smooth and rich texture to the product but does add about 30 calories per 1/2C serving so you can eliminate the butter and save some fat/calories. Double corn starch for pastry cream.
This is a classic French recipe. The butter adds a very smooth and rich texture to the product but does add about 30 calories per 1/2C serving so you can eliminate the butter and save some fat/calories.
Number of Servings: 12
Ingredients
-
a)1L Milk, 125g (1/2 C) sugar
b) 4 yolks, 2 eggs, 25g corn starch, 125g sugar
c) 50g (2T) butter (optional), 50ml vanilla extract
Directions
1) Pour milk into 4L pot. Add sugar. DO NOT STIR. Bring to boil over med heat.
2) In a stainless steel bowl, whisk together "B" ingredients. DO NOT add sugar to eggs/yolks until ready to whisk together.
3) When milk boils, pour half into egg mixture while stirring, then pour this back into pot. Return to low heat and stir until thickened and just begins to boil.
4) Remove from heat and stir in butter and vanilla.
Can serve right away as hot custard. If not serving right away, either portion into cups/bowls/parfait glasses or cool rapidly by pouring back into metal bowl and place bowl on larger bowl full of ice. Stir constantly until cool. cover with food wrap placed directly onto surface of product to prevent skin forming.
Number of Servings: 12
Recipe submitted by SparkPeople user BRIGO3.
2) In a stainless steel bowl, whisk together "B" ingredients. DO NOT add sugar to eggs/yolks until ready to whisk together.
3) When milk boils, pour half into egg mixture while stirring, then pour this back into pot. Return to low heat and stir until thickened and just begins to boil.
4) Remove from heat and stir in butter and vanilla.
Can serve right away as hot custard. If not serving right away, either portion into cups/bowls/parfait glasses or cool rapidly by pouring back into metal bowl and place bowl on larger bowl full of ice. Stir constantly until cool. cover with food wrap placed directly onto surface of product to prevent skin forming.
Number of Servings: 12
Recipe submitted by SparkPeople user BRIGO3.