Pastry Cream
Created by MC-Rose on May 25, 2012
- Servings: 2
- Prep Time: 15m
- Cook Time: 15m
- Recipe #7450
Ingredients
- 2 cups half and half
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- Salt, pinch
- 5 tablespoons cornstarch
- 6 egg yolks (large)
How to Make
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Step 1: In a medium saucepan, bring cream, sugar, vanilla, salt, cornstarch and egg yolks to a boil whisking constantly with a wire whisk. Reduce heat slightly and continue to simmer for 1 minute, stirring constantly with a wooden spoon to get in the corners.
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Step 2: Take the saucepan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.
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Step 3: If not using the pastry cream hot, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath. Cover and refrigerate for up to 3 days. Use in recipes calling for pastry cream
Nutritional Facts
- Serving Size: 1 (1068.1 g)
- Calories 3034.5
- Total Fat - 221.3 g
- Saturated Fat - 87 g
- Cholesterol - 7999.2 mg
- Sodium - 451.9 mg
- Total Carbohydrate - 130.1 g
- Dietary Fiber - 0.2 g
- Sugars - 79.6 g
- Protein - 122.8 g
- Calcium - 1195.9 mg
- Iron - 20.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 1.4 mg