Pastry cream is a classic of the dessert world. It is used as a filling or topping for tarts, éclairs and cream puffs, and is called for in a number of desserts.
- 2 1/4 cups milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 5 tablespoons corn starch
- 1 whole egg, plus 1 egg yolk
- 1 teaspoon vanilla extract
In a heavy saucepan over medium heat, combine 1 1/2 cups of the milk, the cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar. While this mixture is heating, place the cornstarch in a small bowl and add 1/2 cup of the milk, stirring to dissolve the cornstarch. Add the remaining 1/4 cup milk, the whole egg, egg yolk and vanilla. Whisk together until smooth.
When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended. Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding. Remove from the heat, pour into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely before using or refrigerating. Refrigerate for up to 1 week before use.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
66 calories; 3g total fat; 26mg cholesterol; 16mg sodium; 9g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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