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Pastry Cream
Date added: April 6, 2008
Pastry cream is very versatile, use it to fill pie or tart shells, cream puffs, a Boston Cream Pie or a jelly roll cake. If you use your imagination, I'm sure you can come up with lots more uses for this versatile filling ingredient.
You can easily make chocolate pastry cream by adding 4 ounces of semi-sweet or dark chocolate to this pastry cream along with the vanilla. Another flavoring option is to add a tablespoon or so of a flavored liqueuer such as Frangelico, Chambord, Kahlua or crème de cacao or others. Gourmet shops will also have flavored nut pastes such as hazelnut or almond which can be used to flavor the pastry cream.
- Servings: 4 change
- Calories per serving: 263
- Prep time: 20
- Cook time: 20
Ingredients
- 2 1/4 cup milk
- 4 egg yolks
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/4 cup all purpose flour
- 2 tsp vanilla extract
Recipe Method
1- In a medium saucepan, heat 2 cups milk to boiling. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
2- Whisk in cornstarch and flour until smooth. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk.
3- Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes. Remove from heat and stir in vanilla (and melted chocolate if you're making a chocolate pastry cream) or other flavorings.
4- Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 263 | 13% |
| Fat 7g | 11% |
| Cholesterol 216mg | 72% |
| Sodium 65mg | 3% |
| Carbohydrates 44g | 13% |
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