White Chocolate Pastry Cream
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Original recipe yields 8 servings (1 custard for one pie)
- In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.
- In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken.
- Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly.
- Stir in melted white chocolate, cover and refrigerate until ready to assemble pie. This pastry cream is used in the Elegant White Chocolate Banana Cream Pie.
Per Serving: 208 calories; 11.1 22.5 4.8 168 63 Full nutrition
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