Classic Pastry Cream

Classic Pastry Cream takes about 20 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 294 calories, 3g of protein, and 21g of fat per serving. This recipe serves 10. For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, cornstarch, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 2499 foodies and cooks. It is brought to you by Add A Pinch. Plenty of people really liked this side dish. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. Similar recipes include Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce, Classic Sweet Pastry, and Classic Cheesecake with Pastry Crust.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 5 minutes

 

Ingredients:

2 tablespoons butter

¼ cup cornstarch

3 eggs

1 cup granulated sugar, divided

2 cups milk, half and half or heavy cream

1½ teaspoons vanilla extract

Equipment:

sauce pan

whisk

bowl

sieve

plastic wrap

Cooking instruction summary:

Whisk together milk and cup granulated sugar in a heavy saucepan over medium heat bringing to a simmer. Meanwhile, whisk together eggs, remaining sugar and cornstarch in a medium bowl and slowly drizzle the egg mixture in a very thin stream into the milk mixture, whisking continuously to prevent the eggs from curdling. Continue to whisk until the mixture thickens, then remove from the heat and stir in the butter and vanilla, stirring until the butter is completely dissolved and well combined.Pour the pastry cream through a wire mesh strainer into a heat-proof, airtight container. Top with a piece of plastic wrap, pressing it onto the top of the pastry cream and refrigerate overnight or up to a few days.

 

Step by step:


1. Whisk together milk and cup granulated sugar in a heavy saucepan over medium heat bringing to a simmer. Meanwhile, whisk together eggs, remaining sugar and cornstarch in a medium bowl and slowly drizzle the egg mixture in a very thin stream into the milk mixture, whisking continuously to prevent the eggs from curdling. Continue to whisk until the mixture thickens, then remove from the heat and stir in the butter and vanilla, stirring until the butter is completely dissolved and well combined.

2. Pour the pastry cream through a wire mesh strainer into a heat-proof, airtight container. Top with a piece of plastic wrap, pressing it onto the top of the pastry cream and refrigerate overnight or up to a few days.


Nutrition Information:

Quickview
294k Calories
2g Protein
21g Total Fat
24g Carbs
0% Health Score
Limit These
Calories
294k
15%

Fat
21g
33%

  Saturated Fat
12g
80%

Carbohydrates
24g
8%

  Sugar
20g
22%

Cholesterol
120mg
40%

Sodium
57mg
2%

Alcohol
0.21g
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
840IU
17%

Vitamin B2
0.12mg
7%

Selenium
4µg
6%

Phosphorus
56mg
6%

Vitamin E
0.71mg
5%

Vitamin D
0.64µg
4%

Calcium
39mg
4%

Vitamin B12
0.21µg
3%

Vitamin B5
0.33mg
3%

Folate
8µg
2%

Zinc
0.29mg
2%

Vitamin B6
0.04mg
2%

Vitamin K
1µg
2%

Potassium
55mg
2%

Iron
0.27mg
2%

Magnesium
5mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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