Pastry Cream Recipe for Dominican Cake
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5
8 reviews
Excellent
Pastry Cream Recipe for Dominican Cake
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Pastry Cream Recipe for Dominican Cake: a delicious, grown-up filling for the delicious Dominican cake.
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Ingredients
- 3 egg yolk
- ¼ cup sugar (white, granulated)
- 1 teaspoon vanilla extract clear
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- ½ cup milk (whole or skim)
- 2 tablespoons amaretto (or almond flavoring)
Instructions
- In a heavy saucepan mix the yolks and sugar mixing without beating (to avoid producing bubbles). Mix in the vanilla extract.
- In a separate bowl, sift the flour and cornstarch together and add to the yolks, mix well without beating, again, careful not to make bubbles.
- Boil the milk. When the milk comes to a boil remove from the fire.
- Immediately pour the milk, very slowly, into the yolk mixture, mixing well without beating (bubble thing again).
- Boil this mixture over low heat and stir constantly but slowly (bubbles!) until the cream thickens (like greek yogurt).
- Remove from the heat and pour into a glass bowl.
- Add the amaretto and mix well. Keep stirring until it reaches room temperature.
- Use as filling for your Dominican cake.
Notes
- This cake has a simple decoration, the texture I made with this tool and I covered it with sugar confetti (affiliate links).
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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