Calvados Pastry Cream

Name: Calvados Pastry Cream
Yield: Yield: approximately 2 pounds (910 g)
Ingredients: 1 pint (480 ml) whole milk; 1 vanilla bean; 3 ounces (85 g) granulated sugar; 1½ ounces (40 g) cornstarch; 3 eggs; ⅓ cup (80 ml) Calvados; 2 ounces (55 g) unsalted butter

Preparation info

Yield: approximately
2 pounds

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 pint (480 ml) whole milk
1 vanilla bean
3

Sauce
Vegetarian
Gluten-free

Method

Place the milk in a thick-bottomed saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to the scalding point.
Keeping an eye on the milk, whisk together the sugar and cornstarch in a bowl. Gradually whisk in the eggs, followed by the Calvados; continue mixing until smooth.
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