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Moroccan Pastry Cream Recipe Video
|Milk||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Egg yolk||2 Medium|
|Cooking butter||2 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1060 Calories from Fat 427
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 26 g130.1%
Trans Fat 0 g
Cholesterol 654.7 mg
Sodium 216.2 mg9%
Total Carbohydrates 134 g44.7%
Dietary Fiber 0.84 g3.4%
Sugars 109.3 g
Protein 25 g49.4%
Vitamin A 34.8% Vitamin C
Calcium 45.9% Iron 17.8%
*Based on a 2000 Calorie diet
1 In a pan, heat the milk to just below boiling point
2 In a bowl, whisk the eggs and sugar together.
3 Gradually fold in the flour a little at a time.
4 Add about ½ cup of hot milk to the mixture to temper the eggs.
5 Return this mixture to the rest of the milk and heat to the boiling point whisking constantly.
6 Cook until the cream is very thick.
7 Remove the cream form the heat and whisk in the butter and vanilla extract.
8 Cover the cream with a plastic wrap by directly placing it on the surface of the cream to avoid crust formation.
9 Place the cream in the refrigerator and cool completely before using it.
10 Use as desired.