Pastry Cream Hot Process
Ingredients
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Unit of Measurement
- 40 g PreGel Five Star Chef Hot Process Pastry Cream - 312078
- 150 g sugar
- 50 g egg yolks
- 450 g milk
- 50 g cream
Method of Preparation
- Combine sugar and PreGel Five Star Chef Hot Process Pastry Cream in a bowl; whisk in cream and egg yolks to dissolve the dry ingredients; whisk in some milk if needed, to completely dissolve dry ingredients.
- Heat remaining milk on the stove.
- Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
- Bring to a simmer, stirring constantly; cook for about 1 minute.
- Remove from heat; transfer to a storage container, cover, and refrigerate.