Set all but 1/2 cup of the milk to warm over low heat with the vanilla bean (if using extract, add it later).
Meanwhile, lightly whisk the yolks in a medium mixing bowl to break them. Sift the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining 1/2 cup of milk, being careful to eliminate any lumps.
By this time, the milk on the stove will be about ready to boil. Remove and discard the vanilla bean (or add the extract) and slowly whisk the warmed milk into the egg mixture. Return the cream to the pot and continue cooking over low heat, stirring gently, until it barely reaches a simmer. Count to 120 while stirring constantly and it’s done. (Note: Depending on your eggs and milk, it may thicken to the proper consistency before it simmers. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup, it’s done.)
Transfer it to a bowl and let it cool; place some plastic wrap directly on the surface of the cream to prevent a skin from forming as it cools.
Ingredients:
Crema Pasticcera
Caster sugar
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Ingredients:
Ready rolled Puff Pastry (a pack of approx. 375g)
Crema Pasticcera
Caster sugar
Icing sugar
Cold water
Crema Pasticcera :
Whole milk 500g
Half vanilla pod
Egg yolks 4
Caster sugar 120
Flour 50g
Directions:
First of all prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming.
Pastry Horns With a pointed knife cut the puff pastry sheet lengthways into about 1-cm ribbons. Wind each pastry ribbon around a cream horn tin starting at the tip, slightly overlapping along the edge. Place on a baking sheet and chill for about 30 minutes. Brush every pastry horn with cold water, and sprinkle with caster sugar. Bake in a preheated oven at 200 for about 12 minutes until crisp and golden. Allow to cool then carefully remove the fins. Cool on a wire rack. Pipe some Crema Pasticcera inside the pastry horns and dust with icing sugar.
source :chefs-collaborative.blogspot.com