This is a four ingredient freezer friendly banana milk pastry cream that you can make without needing to temper the custard mixture. You can store this up to one week in the fridge and three weeks in the freezer. You can enjoy this like pudding or fill a tart. Lighten it with whipped cream and you have a delicious cream puff filling too, delish!
The step by step pictures and video will be uploaded when ready, thank you for your patience :)
Tips
using all purpose flour allows this to be frozen safely vs corn starch but you can replace with 15g starch instead
Mixing the sugar and all purpose flour together first helps prevent clumping as the sugar and whisk will naturally sift the flour as you mix together. if you have lumpy pastry cream after cooking, pour the mixture through a strainer to achieve a smoother consistency
Putting plastic wrap directly onto the pastry cream helps prevent skin from forming when it's cooling. While using a bowl works fine to store the pastry cream, you can also use a tray with about one inch of a lip to give the pastry cream more surface area to cool down faster.
If you plan to freeze this for later use, after cooking the pastry cream, transfer the mixture to a freezer safe bowl that has a lid. Put a plastic wrap directly onto the cream to prevent a skin from forming and let it cool completely. When cooled, put the lid on top and freeze until you are ready to use it. Alternatively, you can use a gallon size freezer bag.
How to use this
The classic banana pudding would be SO GOOD with this but the possibilities are endless for this pastry cream! Use it for:
Filling Eclairs or cream puffs
Filling for tarts
Layer inside cakes
Filling for Napoleons or mille-feuille
Danish filling
Cannoli filling
Donut filling
Top pancakes or fill crepes
Storage
Store in the fridge for up to 1 week or freeze for up to 3 weeks. If you substitute the flour in this recipe for corn starch, you can store this banana milk pastry cream in the fridge for up to 1 week but you can’t freeze it because the texture will be compromised. It will separate and become curdled.
Recipe
Ingredients:
30g all purpose flour
15g brown sugar
pinch of salt
2 egg yolks (from large sized eggs)
236 ml banana milk (For me this was exactly 1 bottle)
1 tbs butter, unsalted (cold)
Directions:
In a sauce pot, mix together flour, brown sugar, and salt.
30g all purpose flour, 15g brown sugar, pinch of saltAdd in yolks, banana milk, and stir together until mostly lump free.
2 egg yolks and 2-3 tablespoons of the banana milkAdd in the rest of the banana milk and mix until everything is incorporated.
Cook the custard mixture on medium low heat. Make sure to stir regularly and give the corners of the pot some love too. This will help prevent burning the custard at the bottom.
The mixture will look very bubble-y at first but as you cook the cream, it will thicken and the bubbles will slowly begin to disappear.
when you start to see that the mixture bubbles more regularly and there is no longer any foam bubbles, turn off the heat and move the pot off the stove top so it stops cooking.
Add in the unsalted butter and stir until fully incorporated.
1 tablespoon butter, unsaltedPour into a container to cool and put a plastic wrap directly onto the pastry cream so it doesn't form a skin when cooling.
Let it cool completely before putting it in the fridge.
Enjoy! :) Please tag @SparkleCakerie if you make this! I’d love to see and share your creations <3