Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pastry Cream Recipe
    Lost? Site Map

    Pastry Cream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    TheFlamingWench's Note:

    From Cook's Illustrated's, "Baking Illustrated". A rich and delicious pastry cream that makes a wonderful filling for many pastries, cakes, etc. Placing this here for safe keeping.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. If using vanilla bean, add this as well.
    2. 2
      Whisk yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy. Whisk in cornstarch until combined and mixture is pal yellow and thick.
    3. 3
      When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper. Return mixture to pan, scraping bowl with rubber spatula.
    4. 4
      Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute.
    5. 5
      Off heat, whisk in butter and vanilla (if using vanilla bean, scrape the pod and add seeds). Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process.
    6. 6
      Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.

    Ratings & Reviews:

    • on September 05, 2010

      55

      wonderful, fast & foolproof - if you keep stirring! Keeper recipe - thanks for posting The Flaming Wench

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pastry Cream

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.6
     
    Calories from Fat 279
    61%
    Total Fat 31.0 g
    47%
    Saturated Fat 17.9 g
    89%
    Cholesterol 337.5 mg
    112%
    Sodium 100.8 mg
    4%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 0.0 g
    0%
    Sugars 25.5 g
    102%
    Protein 7.0 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites