- Electric Mixer (Handheld): A versatile tool for mixing ingredients efficiently when creating pastry cream.
- Electric Stand Mixer with Paddle Attachment: Crucial for whisking eggs and sugar to a smooth custard base texture.
- Stainless Steel Saucepan: Preferred for its heavy bottom, ensuring gentle cooking of the pastry cream.
- Silicone Whisk Set (including 5 pieces): Aids in achieving a lump-free mixture when whipping eggs and sugar.
- Stainless Steel Strainer: Used to strain out impurities from the final pastry cream for smoothness.
- Microplane Zester/Grater: Utilized for adding lemon zest to enhance flavor in the base of the pastry cream.
- Rubber Spatula (Heavy Duty): Aids in gently mixing ingredients together without overmixing, maintaining a smooth texture.
- Digital Thermometer: Helps monitor the temperature during cooking to prevent curdling or premature setting of pastry cream.
- Candy Thermometer (Attached to Saucepan): Assists in precise temperature control when making pastry cream by being attached to the saucepan's side.
2 1/4 cups whole milk
6 large egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 vanilla bean, split lengthwise
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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