Lemon Pastry Cream
- 5 large egg yolks
- 3/4 cup cornstarch
- 3 cups heavy cream, plus 1/2 cup more, if needed
- 1/2 cup fresh lemon juice
- 1 1/2 cups sugar
In a medium-size mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine 2 cups of the heavy cream, the lemon juice, and sugar in a large nonreactive saucepan over medium heat. Whisk to dissolve the sugar and bring to gentle boil. Slowly add the egg mixture, whisking constantly as it thickens, about 5 minutes. Be forewarned, the mixture will break. Don’t be alarmed. Pour it into a glass bowl and press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely to room temperature. When cooled, pour the mixture into a medium-size mixing bowl. Withan electric mixer fitted with a wire whip, beat at medium speed to recombine. If it doesn’t, warm another 1/2 cup of heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
Yield: about 3 1/2 cups
Copyright 2001 - 2014 Emerils.com All Rights Reserved