Calvados Pastry Cream

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

Preparation info

Approximately
2
pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

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

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 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.
Slowly pou