Tuesday, October 25, 2016
I have been busy around here and neglecting to post. With the holidays right around the corner though I am sneaking back into the kitchen a bit more and hoping to conquer a few new foods for Abby this year. One of the desserts that sounds delicious is boston cream pie and you have to have a good pastry cream recipe for that so I went to search the blog for a pastry cream recipe and realized I had not really made a direct post, so here it is!
What we have found is that if you have a good pastry cream you have endless options. A fruit tart, eclairs, boston cream pie,cake,cupcakes... all those delicious desserts center around pastry cream.
Before our corn free days I cheated with a box mix or with cornstarch... when we went corn free I tried potato starch with mixed results. Tapioca was too slimy! I always avoided flour based creams because with wheat flour if you don't cook it properly it won't be good!
BUT, one of the advantages to baking and cooking with gluten free flours is you don't get that "raw" flour taste if your timing isn't perfect. Pastry cream is now a cake walk for me using our gluten free flour and it turns out great each time! (if you need a thicker cream try increase gf flour by a teaspoon, it doesn't take much).
Thinking this batch of pastry cream is going to make some boston cream pie cupcakes(you can make ganache with cocoa powder or carob powder and coconut milk(mostly the cream of the coconut milk) and it turns out amazing! If for some reason I don't get to making cupcakes I am certain someone in the house will find a bowl of pastry cream better then any pudding for a snack.
1 1/2 cups whole coconut milk(more cream the better!)
1/2 cup C&H organic sugar
1/4 cup homemade gluten free flour
1/4 teaspoon safe for you salt
4 large egg yolks
1 teaspoon homemade vanilla extract
1)Warm the milk: Warm the coconut milk in the saucepan until you start to see steam. It should not be boiling, just nice and toasty hot.
2) In a medium bowl, mix together the sugar, gf flour, and salt. Add the egg yolks and whisk them into the dry ingredients(it will be thick!).
3)Add the hot coconut milk to the egg mixture: Pour a little of the hot coconut milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
4) Set the pot back over medium heat. Whisk constantly. The pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency remove the pan from heat.
5)Strain the pastry cream(just in case of bits of cooked egg or flour lumps). Stir the vanilla into the pastry cream
Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.