Cuisinart FP-14BK Instruction Manual - Page 64

PASTRY CREAM This all-purpose pastry cream is a great foundation for fresh fruit tarts - the food processor makes it easy. 1½ CUPS (375 ML) MILK ½ CUP (125 ML) HEAVY CREAM ½ CUP (125 ML) GRANULATED SUGAR, DIVIDED ½ TEASPOON (2 ML) SALT ½ TABLESPOON (7 ML) PURE VANILLA EXTRACT 4 LARGE EGG YOLKS 2 TABLESPOONS (30 ML) CORNSTARCH FOR A LIGHTER PASTRY CREAM: ½ CUP (125 ML) HEAVY CREAM 1½ TABLESPOONS (25 ML) CONFECTIONERS' SUGAR Makes about 2¼ (550 ml) cups Approximate preparation time: 25 minutes, including cooking time Put the milk, cream, ¼ cup (50 ml) sugar, salt and vanilla into a saucepan over medium heat. Bring mixture to a heavy simmer. Insert the large metal chopping blade into the medium work bowl of the Cuisinart® Food Processor. Add the yolks, cornstarch and remaining sugar; process for 1 minute until mixture is light and thick. With the machine running, pour ¾ to 1½ cups (175-375 ml) of the milk mixture slowly through the feed tube and process mixture for about 1 minute. Return mixture to the saucepan over medium heat. Bring to a boil and cook while whisking continuously for about 2½ minutes until thickened. Strain mixture through a fine mesh strainer into the large work bowl fitted with the large metal chopping blade. Process for 5 minutes. Pour mixture into a clean mixing bowl; cover directly with plastic wrap and cool before using. For a lighter pastry cream: whip the ½ cup (125 ml) of heavy cream to medium peaks with 1½ tablespoons (25 ml) of confectioners' sugar. Fold into pastry cream once completely cool. Nutritional information per serving (2 tablespoons (30 ml) ): Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g | sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g 45 DESSERTS