Pastry Cream (Eggless)

Recipe by Dee514
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 17mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
  • Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
  • Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
  • Remove from heat and add vanilla (or your choice of flavoring).
  • Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
  • Refrigerate several hours to overnight.
  • To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
  • Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
  • Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
  • Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).
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