Crème Légère for the Dessert Plate

Crème Légère for the Dessert Plate is filed under Desserts and built around whole milk, vanilla bean split and seeded, and granulated sugar divided. Plan on 75 large cream puffs.

Count on 20 minutes of prep, 10 minutes of cooking, 1 hour of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups whole milk
• ½ vanilla bean split and seeded
• ½ cup granulated sugar divided
• 1 large egg
• 2 egg yolks
• 5 tablespoons cornstarch
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract more to taste if desired

How the cooking goes

1. Blend the milk, vanilla bean pod and seeds, and half the sugar in a large high-sided saucepot. Stir to combine and bring to a rolling boil over a lively flame, stirring now and then until the sugar dissolves.
2. Set a large bowl on a damp towel to stabilize it. Whisk together the whole egg, egg yolks, cornstarch, and remaining sugar until pale yellow. Prepare a sheet pan with plastic wrap or baking paper.
3. When the milk reaches a full rolling boil, whisk the egg mixture once more, then slowly pour in a small amount of the hot milk, whisking constantly. Gradually add more milk until you have added about half, then pour in the rest then whisk vigorously to combine.
4. Return the custard base to the saucepot over a lively flame. Stir constantly with a silicone spatula until it begins to thicken, then switch to a whisk.
5. Whisk vigorously, including the corners of the pot, until the cream thickens and comes to a boil. Boil for 1 minute.
6. Scrape the hot pastry cream onto the prepared sheet pan and spread it out. Cover the surface directly with plastic wrap and poke a few holes. Refrigerate until completely cool, at least 1 hour to overnight.
7. In the bowl of a electric mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Whip on high speed until soft peaks form. Move it onto a clean bowl.
8. Put the cold pastry cream to the electric mixer bowl, removing the vanilla bean pod. Fit with the paddle attachment and beat on medium-high speed until the texture looks smooth and the texture resembles a thick batter.
9. Fold about one-third of the whipped cream into the pastry cream aggressively to loosen it. Add the remaining whipped cream and fold gently until the texture looks smooth and combined.
10. Move it onto a piping bag or bowl. Refrigerate until ready to use.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Desserts, open Coconut White Chocolate Nests for the Dessert Plate and Puff Pastry for the Dessert Plate.