Text 25941, 71 rader
Skriven 2015-04-12 23:15:50 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av MICHAEL LOO
Ärende: Time for trifle again
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The pastry cream was another conversion. The recipe I used before had
flour as the thickening agent. After looking at a number of recipes, I
decided to just use the recipe I used before, but to substitute 2
tablespoons of coconut flour and two tablespoons of tapioca flour along
with 2 tablespoons of corn starch. This was very successful as the
coconut flour added both some sweetness and a light coconut flavor. This
was enhanced by the use of coconut oil in place of the butter. Since my
goal was to use tropical fruits, the coconut flavor was a good match.

Title: Pastry Cream
Yield: 12 servings
Source: Kevin Ryan, Nana Sidek
Website: http://allrecipes.com//Recipe-Tools/Print/Recipe.aspx?RecipeID=7553&or

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Ingredients
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2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

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Instructions
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1.   Place the milk, half the sugar and the vanilla bean in a saucepan
over medium heat.
         2.   Combine the egg yolks and the remaining sugar in a bowl
and whisk until light in color. Add in the flour and the salt, mix to
combine.
         3.   When the milk just begins to boil, remove from heat and
remove vanilla bean. Very slowly dribble the hot milk into the yolk
mixture, stirring all the time. When about half of the milk has been
added, place all of the yolk mixture into the saucepan over medium
heat. Using a spatula or a whisk, mix the pastry cream as it heats,
making sure to reach all of the corners of the pan when you stir.
Bring the mixture to a boil. Let boil for about 1 minute, stirring
constantly. The mixture will be thick.
         4.   Remove from heat and add the butter. Strain if you wish
for a smoother cream. Place into a bowl and cover directly with
plastic wrap to stop a skin from forming on the cream. Chill and use
within a few days.


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Notes
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"The classic version of vanilla pudding. Quick and easy. If you wish,
substitute 1 teaspoon of vanilla extract for the vanilla bean, adding
it after the pastry cream is removed from heat."
ALL RIGHTS RESERVED © 2011 Allrecipes.com   Printed from
Allrecipes.com 3/7/2011

I substituted almond milk for the milk and raw sugar for the white
sugar. For thickening, I used to tablespoons of coconut flour, two
tablespoons of tapioca flour, and two tablespoons of corn starch. In
place of the butter, I used coconut oil. I also doubled this recipe.
Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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