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White Chocolate Pastry Cream

MARBALET

MARBALET

Delicious white chocolate pastry cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.
  2. 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.
  3. 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.
  4. 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.
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Reviews

MARRIEDTOAGREEK
20

MARRIEDTOAGREEK

6/10/2008

This tastes way too much like cornstarch, in fact it tastes like wet sweet cornstarch. I am not big on poor reviews, but this is a big waste of egg yolks and time. I had to start over with another pastry cream recipe and add white chocolate. Sorry, it could not even be salvaged.

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