{"id":16778,"date":"2019-01-06T08:40:34","date_gmt":"2019-01-06T15:40:34","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16778"},"modified":"2020-04-16T11:12:43","modified_gmt":"2020-04-16T18:12:43","slug":"creme-pat","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/creme-pat\/","title":{"rendered":"Creme Pat (Pastry Cream)"},"content":{"rendered":"<div class=\"ERSName\">Creme Patissiere<\/div>\n<div class=\"ERSDetails\">\n<div class=\"ERSHead\">Yields:\u00a0approximately 1\/2 cup (225g)<\/div>\n<div class=\"ERSClear\"><\/div>\n<\/div>\n<div class=\"ERSSummary\">This classic thick and creamy custard is commonly used as a filling for cakes, tarts, pastries and ebelskiver.<\/div>\n<div class=\"ERSIngredients\">\n<div><\/div>\n<div class=\"ERSIngredientsHeader ERSHeading\">INGREDIENTS<\/div>\n<ul>\n<li class=\"ingredient\">2 large egg yolks<\/li>\n<li class=\"ingredient\">3 tablespoons granulated sugar<\/li>\n<li class=\"ingredient\">1 TBL AP flour, tapioca or 00 flour<\/li>\n<li class=\"ingredient\">1 TBL cornstarch<\/li>\n<li class=\"ingredient\">1 C whole milk<\/li>\n<li class=\"ingredient\">\u00bd tsp vanilla<\/li>\n<\/ul>\n<p>STEP BY STEP<\/p>\n<\/div>\n<div class=\"ERSInstructions\">\n<ol>\n<li class=\"instruction\">In a mixing bowl, whisk together egg yolks and sugar<\/li>\n<li class=\"instruction\">Whisk in cornstarch and flour and a splash of water &#8211; and set aside<\/li>\n<li class=\"instruction\">In a glass measuring cup, heat milk in microwave for 45 seconds<\/li>\n<li class=\"instruction\">Pour milk into a double boiler and heat until the milk just barely starts to steam<\/li>\n<li class=\"instruction\">Temper milk into the egg mixture while simultaneously whisking <strong>constantly<\/strong> until smooth<\/li>\n<li class=\"instruction\">Transfer mixture back into double boiler, whisking continually, and cook over medium-low heat<\/li>\n<li>Add 1 TBL pat of very cold butter<\/li>\n<li class=\"instruction\">Whisking constantly, so that the eggs won\u2019t curdle, cook until mixture begins to thicken.<\/li>\n<li class=\"instruction\">Remove from heat and transfer to a medium heatproof bowl.<\/li>\n<li class=\"instruction\">Press a piece of plastic wrap directly onto the surface of the pudding to prevent it from creating a skin.<\/li>\n<li class=\"instruction\">Let cool to room temperature, then refrigerate until chilled.<\/li>\n<li class=\"instruction\">Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. It does not freeze well.<\/li>\n<li class=\"instruction\">Whisk before using to get rid of any lumps.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Creme Patissiere Yields:\u00a0approximately 1\/2 cup (225g) This classic thick and creamy custard is commonly used as a filling for cakes, tarts, pastries and ebelskiver. INGREDIENTS 2 large egg yolks 3 tablespoons granulated sugar 1 TBL AP flour, tapioca or 00 flour 1 TBL cornstarch 1 C whole milk \u00bd tsp vanilla STEP BY STEP In &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/creme-pat\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Creme Pat (Pastry Cream)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129,210],"tags":[],"class_list":["post-16778","post","type-post","status-publish","format-standard","hentry","category-part-of-another-recipe","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=16778"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16778\/revisions"}],"predecessor-version":[{"id":18713,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16778\/revisions\/18713"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=16778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=16778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=16778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}