Cuisinart Elite DLC-XPN - Manual (Page 26)

61
DESSERTS
Makes about 2¼ cups
Approximate pr eparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup sugar , salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy
simmer.
Insert the large metal chopping blade into the lar ge
work bowl of the Cuisinart
®
Food Processor . Add the
yolks, cornstar ch and remaining sugar , process for
1 minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the
milk mixture slowly thr ough the feed tube and process
mixture for about 1 minute.
Return mixtur e to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entir e surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture thr ough a fine mesh strainer into the large
work bowl fitted with the large metal chopping blade.
Process for 5 minutes. Pour mixtur e into a clean mixing
bowl and cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners’ sugar. Fold the sweetened whipped
cream into the pastry cr eam once completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g |
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fiber 0g
1½
CUPS MILK
½ CUP HEAVY CREAM
½
CUP GRANULATED SUGAR
,
DIVIDED
½
TEASPOON SALT
½
TABLESPOON PURE VANILLA
EXTRACT
4
LARGE EGG YOLKS
2
TABLESPOONS CORNSTARCH
F
OR A LIGHTER PASTR Y CREAM
:
½
CUP HEAVY CREAM
1½ TABLESPOONS
CONFECTIONERS ’ SUGAR
This all-purpose pastry cream is a gr eat foundation for fresh fruit tarts –
the food processor makes it easy .
PASTR Y CREAM