Dessertsculinaryhill5.0
Pastry Cream
Learn how to make Pastry Cream, a classic French stirred custard (crème pâtissière) used it to fill cakes, pastries, tarts, and pies. It's delicious plain or try one of my flavor suggestions.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
To make the pastry cream:
2
In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to ⏱️ 8 minutes (about 180 degrees Farenheit). Stir to prevent the milk from scalding.
3
Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
egg yolks6
4
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to ⏱️ 8 minutes. Whisk in vanilla. Remove from heat. Scrape in to a bowl. Cool ⏱️ 10 minutes, stirring occasionally, or refrigerate (cover with plastic wrap, pressing plastic directly on the surface of the cream).
Nutrition Facts
calories
381 kcal
fat Content
11 g
serving Size
0.5 cup
fiber Content
0.1 g
sugar Content
56 g
sodium Content
205 mg
protein Content
8 g
cholesterol Content
290 mg
carbohydrate Content
64 g
saturated Fat Content
5 g
unsaturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...