Fill pastry with cream made with this classic recipe for pastry cream often used in bakeries and restaurants. It can be used to fill cakes, pies, or pastries. To make a lighter filling, fold in plain whipped cream.
Ingredients
- 2 cups milk
- 1/3 cup white sugar
- 2 egg yolks
- 1 egg
- ¼ cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Directions
Step 1
Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
Step 2
Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
Step 3
Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook. Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
Step 4
When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended. Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 151 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 16% |
Cholesterol87mg | 29% |
Sodium57mg | 2% |
Total Carbohydrate21g | 8% |
Total Sugars18g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium81mg | 6% |
Iron0mg | 2% |
Potassium107mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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