Je Mange

“I eat therefore I am”– Culinary Genius

Tuesday, June 12, 2007

Pastry Cream, Part Deux

Pastry cream is versatile in its ability to assume different flavours. It lends itself to infusion of its liquid (such as cinnamon, vanilla beans & tea to suggest a few). These items could be strained out or left in; the vanilla bean's husk is removed but the seeds remain.

After the cream has been cooked you may also add distinguishing ingredients. Liqueur and extracts are clear choices but more substantial ingredients might also be added: chopped candied citrus peal, roasted coconut, nuts.


  • At 12:29 PM, Anonymous Anonymous said…

    did you get tired halfway through?


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