10914 Vanilla-Buttermilk Pastry Cream 15 mins, plus cooling time 15 mins About 1 cup Mon Apr 23 20:24:00 -0700 2007 Thu Jul 02 07:31:42 -0700 2009 American CHOW http://www.chow.com/recipes/10914 Thu, 02 Jul 2009 14:31:42 GMT Tangy buttermilk updates a classic Tangy buttermilk updates a classic. A delicious, slightly tangy take on basic pastry cream. Try it topped with fresh fruit, like mango, blueberries, or strawberries for our tiny tartlets, or as an alternate filling in mini éclairs.

Game plan: Refrigerate in an airtight container until ready to use, up to two days.

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  • Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  • Combine buttermilk and egg yolks in a small saucepan and whisk untilsmooth. Whisk in dry ingredients and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
  • Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster.
    • ]]>     http://www.chow.com/assets/2007/05/creamtart4_290.jpg Kate Ramos 54 Sweet/Dessert 298 1/4 cup granulated sugar

    ]]>     3 tablespoons all-purpose flour

    ]]>     301 1/4 teaspoon kosher salt

    ]]>     1 cup well-shaken buttermilk

    ]]>     2 large egg yolks

    ]]>     292 1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)

    ]]>     5719 tea party 5936 dainty 6091 mother's day 4778 british 3727 uk 50 dessert 280 tart 368 fruit 6092 pastry cream 918 tangy 5934 afternoon tea 5931 kate ramos 435 vegetarian 5935 girly 5933 tea menu 1 chow 384 easy 8548 no fuss 2747 make ahead 38 budget 23680 affordable