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    You are in: Home / Recipes / Pastry Cream Recipe
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    Pastry Cream

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    internetnut's Note:

    I have not tried this recipe. I got this recipe from Martha Stewart Living magazine.

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    Ingredients:

    Serves: 5

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
    2. 2
      Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean.
    3. 3
      Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).

    Ratings & Reviews:

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    Nutritional Facts for Pastry Cream

    Serving Size: 1 (143 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 244.8
     
    Calories from Fat 102
    41%
    Total Fat 11.3 g
    17%
    Saturated Fat 6.0 g
    30%
    Cholesterol 189.8 mg
    63%
    Sodium 77.7 mg
    3%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 0.0 g
    0%
    Sugars 25.2 g
    100%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    vanilla beans

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