PASTRY CREAM

Ingredients

2 litres milk / A
Combine/ B
6 eggs
454 gr. Sugar
5 oz. Cornstarch
4 oz. Flour

Method

• Scald milk in a sauce pan
  
• In a bowl combine B ingredients, blend
  
• Add 200ml of milk to B ingredients, whisk, this will temper the mixture
  
• Then add the tempered mixture back into the milk
  
• Keep on medium heat stirring constantly
  
• Mixture will begin to thicken
  
• Cook until the cornstarch taste is gone.
  
• Strain and cool.
  
  To make into Lemon Citron
  add the juice of 2 lemons. 250 ml heavy cream, whipped to stiff peak. Fold these ingredients into pastry cream
  To achieve low carb version of recipe substitute splenda for equal amounts of sugar
  
  Recipes created by Executive Chef Frank Abbinante