Pastry Cream

Pastry Cream

310
CHRISTINIBEANIE 1

"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."

Ingredients

20 m {{adjustedServings}} servings 151 cals
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Nutrition

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  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  2. 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.
  3. 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.
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Reviews

310
  1. 367 Ratings

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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 ...

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...

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...