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Pastry Cream

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.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.
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"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."
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  1. Busters friend
    wonderful, fast & foolproof - if you keep stirring! Keeper recipe - thanks for posting The Flaming Wench
    Reply
  2. TheFlamingWench
    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.
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