whisk 3 eggs, cornstarch, sugar untiul well mixed and lemon coloured )2-3 minutes) Set aside
Heat 1 cup HWC, whole milk, 1/2 tbsp butter until it just starts to boil
reduce to low, pour in egg mixture and whisk until thick (approx 1 min)
Pour through fine mesh strainer into a large bowl
whisk in vanille and salt
cover skin with cling wrap, chill 3-4 hours
put chocolate in a large bowl.
In saucepan 1 tsp butter, 1/2 cup hwc to melted.
pour cream mix over chocolate and whisk until smooth.
Set aside until cooled bu pourable, apprxo 20 mins
3 eggs
2 tablespoons cornstarch
e6 tablespoons white sugar
1 cup heavy whipping cream
1 cup whole milk
½ tablespoon butter
1 teaspoon vanilla extract, or to taste
1 pinch salt
4 ounces dark chocolate, chopped
1 teaspoon butter
½ cup heavy whipping cream
vs
2 cups whole milk
1/2 vanilla bean
6 yolks
2/3 cup sugar
1/4 cup cornstarch
1 tbsp unsalted butter
yeah this looks better
Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
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BANANA CREAMPIE FILLING
alton brown – makes 2 pies? This is a ton of egg yolks holy crap
makes 2 x 10″ pies. I want like 1/3 of this.
8 cups milk
1/4 teaspoon salt
1 vanilla bean, split lengthwise
24 egg yolks
2 2/3 cups sugar
1 cup cornstarch
6 tablespoons cold unsalted butter, cut into pieces
6 ripe bananas, sliced into coins 1/4-inch thick
Whipped cream for serving (optional)
Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture.
Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas.
Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream.
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For the Filling; whisk the dry ingredients together add milk and whisk again. Cook over medium-high heat until thickened while whisking continuously.
Slowly drizzle a cup of the hot milk mixture into the beaten eggs to temper them. Add the egg mixture back into the pot while whisking and cook on medium an additional 2 minutes.
Stir in butter and vanilla then mix until dissolved. Cover and chill to bring to room temp.
2 eggs
2 egg yolks
1/4 tsp kosher salt
2g
1/4 cup corn starch 40g
1 1/4 cups granulated sugar 250g
3 cups milk 720mL
1 tbsp vanilla extract 15mL
4 tbsp butter 57g, unsalted
put 4 sliced bananas on top
or
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) baked pastry shell, cooled
4 bananas, sliced
Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Continue to cook and stir for 2 more minutes, then remove from the heat.
Fill pastry shell with sliced bananas; pour pudding mixture on top to cover.
Bake in the preheated oven until filling sets, 12 to 15 minutes. Let pie cool completely on a wire rack, then chill pie in the refrigerator for at least 1 hour before serving.
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more stable whipped cream for cannolis or piping or whatever
1/4 cup Heavy Whipping Cream
3 tbsp Powdered Erythritol
1/2 tsp Vanilla Extract
1/2 tsp Xanthan Gum
beat until thick, chill until needed
keto crepes?
3 Eggs
1/4 cup Heavy Cream
1/4 cup Water
1/2 cup Almond Flour
1 tsp Vanilla Extract
beat liquids
add almond flour, beat until very smooth
1/4 cup in a large, lightly buttered, nonstick skillet
swirl around until very thin
cook on low for … about a minute? flip, cook another …15 seconds?
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