Bakers Creme Recipes

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

BAKER'S CREME

Steps:

• Preheat oven to 350°F.
• Bring cream to simmer in heavy large saucepan over medium heat.
• Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
• Gradually beat in hot cream.
• Stir in vanilla.
• Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
• Bake until centers are just set, about 45 minutes.
• Remove cups from water.
• Cover and refrigerate until well chilled.
• (Can be prepared up to one day ahead.).
• Preheat broiler.
• Press enough brown sugar through sieve over custards to lightly cover.
• Broil in batches until sugar caramelizes, about one minute.
• Cover and refrigerate until well chilled, at least one, and up to, two hours.