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Pastry cream is a delicious, rich custard that is often used as a filling for pies, tarts, and other desserts. It is made from a combination of milk, eggs, sugar, and flour, and is cooked over a double boiler until it is thick and creamy.
Pastry cream recipes have been around for centuries, and are thought to have originated in Italy. The first known recipe for pastry cream appeared in a cookbook from the 16th century, and it was called crema pasticcera. This early version of the recipe was made with milk, eggs, sugar, and flour, but it did not include any vanilla or other flavorings.
In the 18th century, pastry cream recipes began to include vanilla, and this is the version that is most commonly used today. Pastry cream is a key ingredient in many classic desserts, such as Boston cream pie, éclairs, and cream puffs.
Pastry cream is a rich, creamy filling that is used in many desserts. When making pastry cream, it is important to take your time and be patient. Start by combining the milk, sugar, and cornstarch in a saucepan and whisking constantly as you bring to a boil. Once it begins to boil, reduce the heat and simmer for about five minutes, stirring constantly. Next, temper the egg yolks by adding small amounts of the hot milk to the egg yolks and stirring vigorously. Then, pour the tempered egg yolks back into the saucepan and whisk constantly until the mixture thickens. Lastly, remove from heat and stir in butter and vanilla extract. Allow to cool before using in your favorite desserts.
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|all purpose flour|
|semi sweet chocolate chip|
|plump vanilla bean|