SOURSOP Pastry Cream, Crema Pastelera de GUANÁBANA


This recipe is an excellent combination of pastry cream with exotic fruit pulp such as soursop (Annona muricata). This cream is ideal to use as a cake filling. If you taste it once you'll fall in love with it! The Soursop Cake  goes well with this cream.

Soursop is the fruit of Annona muricata.

 Fruit pulp without seeds.

  Sieved pulp and its juice.

Nice and thick cream.

Cover with plastic like this until cooled.

Soursop Pastry Cream
This recipe is an adaption of Rosalia Gomez de Caro's recipe. 
guarda la receta

Ingredients:
2 cups milk divided
¼ cup cornstarch
2 egg yolks
¾ cup sugar
2 teaspoons vanilla
1 ½ cups soursop pulp

Instructions: 
1. Dissolve the cornstarch in 1 cup of milk, set aside. Beat 2 egg yolks with ¼ cup sugar until light yellow, then mix with milk and cornstarch.

2. Place the remaining milk in a saucepan with remaining sugar. When the sugar has dissolve, slowly add the cornstarch mixture and use a whisk to mix. Stir constantly with a wooden spoon over medium heat, until the cornstarch is cooked, it should be very thick cream. Add vanilla and mix.

3. Empty the cream into a bowl and cover with plastic until it touches the cream, leaving the sides loose until cool. This prevents a crust from forming. Cool completely and refrigerate for 2-3 hours or overnight. Squeeze soursop pulp with the help of a strainer, reserve the liquid. Mix the pulp with custard and ready. So easy, so delicious!  Now go ahead and make the Soursop /Guanabana Cake to fill with this cream.

Notes: 
a) You must wash the fruit, then peel and remove all the seeds with your hands before using.
b) Wonder if you can do with frozen pulp? Well ... YES! Allow the pulp to thaw a few minutes, squeeze and reserve the liquid to make syrup or juice.

Yield: 4 cups. 

You may also like to have the: Pastry Cream Recipe, ideal to use in Dominican Cake.

 En español: AQUÍ.

Proven faith brings experience. If you had not been obliged to pass through the rivers, you wouldn't have believed in your weakness, if you had not been sustained in the midst of the waters, you would have never get to know God's power. The more you exercise faith in affliction, the more it grows in strength, security and intensity. Faith is precious, and its trials are beautiful too. "- C.H. Spurgeon.

3 Friends Have Comment:

  1. That pastry cream must taste so good! What a divine flavor.

    Cheers,

    Rosa

    ReplyDelete
  2. hi! i'm thinking of using soursop as a cupcake filling. did you ever try this soursop pastry cream as a cake filling? i'm wondering if it's too sweet. also, why didn't you cook the pulp along with the pasty cream? would it mess with the cooking process?
    finally, have you ever tried making curd out of it?
    i'd be much obliged if you answered my questions.

    cheers from the philippines!

    ReplyDelete
    Replies
    1. Jonathan, yes I use it as cake filling see the cake recipe with this cream here Soursop Cake, Bizcocho de Guanabana, and no, it is not too sweet.

      I prepare it as I wrote the recipe because that is how I learn to make and yes, I think the pulp would not cook well and will add a lot more liquid into the cream. See more step by step photos for this pastry cream in my other blog: Creama Pastelera de Guanabana.

      The soursop is a seasonal fruit here and I usually make juice with it or this pastry cream if I get a chance. The curd sounds like a great idea :)

      Thanks for reading.

      Delete

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