Pastry Cream

Pastry cream filling
Christopher Baker
Makes 2 cups
preparation
10
minutes
cooking
130
minutes

Ingredients

4
large egg yolks
1/2
cup
sugar
1/4
cup
cornstarch
1/4
teaspoon
kosher salt
1 1/2
cups
whole milk
1
teaspoon
pure vanilla extract
4
tablespoons
(1/2 stick) unsalted butter, cut into small pieces

Directions

  1. In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.
  2. Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.
Dawn Perry
April 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 56
  • Fat 6 g
  • Sat Fat 3 g
  • Cholesterol 81 mg
  • Sodium 56 mg
  • Protein 2 g
  • Carbohydrate 12 g
  • Sugar 10 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 43 mg
What does this mean? See Nutrition 101.