Nostalgia CDP200PINK Instrucciones Y Recetas página 18

CREAM CHEESE FROSTING
• 2 (8-oz.) Packages
Cream Cheese,
softened
• ½ Cup Butter,
softened
• 1 Tsp. Pure
Vanilla Extract
• 2 Cups Confectioners'
Sugar, sifted
PASTRY CREAM FILLING
• 2 Cups Milk
• ¼ Cup White,
Granulated Sugar
• 2 Egg Yolks
• 1 Egg
• ¼ Cup Cornstarch
• / Cup White,
1
3
Granulated Sugar
• 2 Tbsp. Butter
• 1 Tsp. Pure
Vanilla Extract
DEVILED EGGS
• 6 Hard-Boiled Eggs
• 2 Tbsp. Mayonnaise
• 1 Tsp. White,
Granulated Sugar
• 1 Tsp. White Vinegar
• 1 Tsp. Mustard
• ½ Tsp. Salt
• Paprika
In a medium bowl, cream together the
cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir
in the confectioners' sugar.
Store in the refrigerator after use.
In a heavy saucepan, stir together the milk and ¼
cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg.
Stir together the cornstarch and
then stir them into the egg until smooth.
When the milk comes to a boil, drizzle it into the
bowl in a thin stream while mixing so that you do not
cook the eggs. Return the mixture to the saucepan,
and slowly bring to a boil, stirring constantly so
the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil and
thickens, remove from the heat.
Stir in the butter and vanilla, mixing until
the butter is completely blended in.
Pour into a heat-proof container and place a piece of
plastic wrap directly on the surface to prevent a skin
from forming. Refrigerate until chilled before using.
Slice eggs in half lengthwise; remove
yolks and set whites aside.
In a small bowl, mash yolks with a fork.
Add the mayonnaise, sugar, vinegar,
mustard and salt; mix well.
Use ELECTRIC COOKIE PRESS with Pastry Tip to
fill eggs with mixture. Sprinkle with paprika.
Refrigerate until serving.
/ cup sugar;
1
3
16