-
-
My review
Pastry Cream
CHRISTINIBEANIE
"This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 151 calsOriginal recipe yields 8 servings (2 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; 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.
Nutrition Facts
Per Serving: 151 calories; 5.8 g fat; 21.4 g carbohydrates; 3.5 g protein; 87 mg cholesterol; 57 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 367433 Ratings
-
-
-
-
-
Most helpful positive review
8/31/2007
Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as well--lighter texture, kind of dull in color. I have a good tip--when the pastry cream is warm, put it ...
Most helpful critical review
3/26/2010
I can't believe I fell for this recipe twice. The first time I made it, it ruined my son's, the second time my daughter's birthday cake. I was really disappointed by the "cream". It is not a cre...
Most helpful
Most positive
Least positive
Newest
8/31/2007
Good recipe and I prefer the corn starch to flour. I have made this with 3 whole eggs as well--lighter texture, kind of dull in color. I have a good tip--when the pastry cream is warm, put it ...
5/5/2008
AWESOME!!! Really, really good! Ok, DO NOT, I repeat, DO NOT, cut the sugar amount in this recipe. It is NOT sweet enough without all the sugar. It's best with the called amount, I've tried b...
9/29/2006
This recipe was excellent...to avoid lumps i advise that once the mixture is put back in the pan to boil to start mixing it immediatly rather than waiting for it to start boiling before stirring...
12/22/2012
This is a basic pastry cream recipe. Pastry cream is exactly the same thing as cook and serve pudding, and was traditionally used to fill fruit tarts, pastries, cakes, etc. The woman who gave th...
2/4/2008
I used this recipe for my first attempt at making pastry cream for a Boston cream pie. It was easy and perfect! Note: Med/Lo heat and constant stirring with a whisk for any cream recipe is a mu...
7/17/2008
Advice from a beginner: If you have a GAS STOVE, try the DOUBLE BOILER method. Otherwise, a "low" fire didn't thicken the custard, and a "medium" fire curdled the eggs. On my third try I tried t...
1/16/2006
I made a fresh fruit tart using this pastry cream and it was excellent! It had an awesome flavor! I used the recipe for the french pastry crust that is posted on this site as well. Those two co...
2/12/2009
I needed to make this non-dairy, so I used soy milk and margarine in place of the milk and butter. It still turned out smooth and creamy! I'm using it to fill a boston cream pie. Yummy!