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Pastry Cream and Peaches -- for breakfast

8/18/2009

5 Comments

 
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   I know... I'm doing this all backwards.  The berry tart I made, with a thin layer of vanilla pastry cream beneath blueberries and raspberries, should come first; not what I did with the left-over pastry cream.  But this was so good!  Another proven case of -- the simplest turns out to be the best.  I've been in my kitchen non-stop during the "French Boy" visit and will have a slew of recipes and photos of what we ate during his week with us.  For breakfast one morning, I took the pastry cream left-over from the tart I made the night before (about 1 1/3 cups) and  folded in ripe, fragrant, diced peaches (about 2).  We ate it along with toasted bread and French salted butter.  The peaches and pastry cream would also be fantastic with a good granola on top.

                                    Crème Pâtissière (Pastry Cream)
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
1.  Blend one cup of the milk and the cream in a saucepan and bring to the boil.
2.  As the mixture is heated, put the egg yolks and sugar into a mixing bowl and beat until pale yellow.  Add the cornstarch to the yolk mixture and beat well.  Add the remaining one-half cup of milk and beat until blended.
3.  When the milk and cream mixture is at the boil, remove from the heat.  Add the yolk mixture, beating rapidly with a wire whisk.
4.  Return to the heat and bring to the boil, stirring constantly with the whisk.  When thickened and at the boil, remove from the heat.  Add the vanilla and let cool, stirring occasionally.
YIELD:  About two and one-quarter cups.
5 Comments
Margo
8/18/2009 12:05:53 am

This looks absolutely great, and I'm sure your guest and family loved it.
I finally got around to making your Seven Precious Flavors Chicken last night, and just had to share how tasty it was. I'm still waiting for my first tomatoes to ripen, but I'll cetainly try your tomato tart when (if?) they do.

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stacey snacks link
8/18/2009 03:27:38 am

Eileen,
I made your delicious peach tomato salsa last night and served it w/ grilled swordfish kabobs.
It was great.
I posted it today on my blog.
Thanks,
Stacey

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Tara
8/18/2009 07:49:27 am

recipe looks great and i am eagerly awaiting the berry tart recipe. just happened upon your website a few days ago and love it!

would be great if you had a way to search through recipes though, not just categories, because i was making falafels yesterday and wanted to look at your recipe but had no way to search to find it!!

keep up the good work!

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Julia @ Mélanger link
8/18/2009 08:18:45 am

Great idea! I have some left over crème pâtissière. And it's breakfast time here. Thinking, thinking.....should I?

Reply
Judy link
8/18/2009 11:20:15 am

I love your recipes. This sounds delicious and we are enjoying lots of peaches this year. I'm making this on the weekend for breakfast.

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