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Pastry Cream Recipe for Dominican Cake
Pastry Cream Recipe for Dominican Cake: a delicious, grown-up filling for the delicious
Dominican cake
.
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
cups (aprox.)
Calories
Author
Clara Gonzalez
Ingredients
3
egg yolk
¼
cup
sugar
(white, granulated)
1
teaspoon
clear vanilla extract
3
tablespoons
all-purpose flour
3
tablespoons
cornstarch
½
cup
milk
(whole or skim)
2
tablespoons
amaretto
(or almond flavoring)
Instructions
In a heavy saucepan mix the
yolks
and
sugar
mixing without beating (to avoid producing bubbles). Mix in the
vanilla extract.
In a separate bowl, sift the
flour
and
cornstarch
together and add to the
yolks,
mix well without beating, again, careful not to make bubbles.
Boil the
milk.
When the milk comes to a boil remove from the fire.
Immediately pour the milk, very slowly, into the yolk mixture, mixing well without beating (bubble thing again).
Boil this mixture over low heat and stir constantly but slowly (bubbles!) until the cream thickens (like greek yogurt).
Remove from the heat and pour into a glass bowl.
Add the
amaretto
and mix well. Keep stirring until it reaches room temperature.
Use as filling for your Dominican cake.
Notes
This cake has a simple decoration, the texture I made with this
tool
and I covered it with
sugar confetti
(affiliate links).