
How To Make Spiced Pastry Cream
Amp up your dessert game with this spiced pastry cream that’s made with egg yolks, whole milk, and fall spices, for a creamy and earthy filling.
Serves:
Ingredients
- 3large egg yolks
- ¼cupsugar
- 3tbspcornstarch
- 2tbspall purpose flour
- 1¼cupswhole milk
- ¼tspcoarse salt
- ½tspground cinnamon
- ½tspground ginger
- nutmeg,freshly grated
- ¼tsppure vanilla extract
- ½ozunsalted butter
Instructions
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Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat.
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Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.
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Return mixture to saucepan. Cook over medium heat, whisking constantly, for 1 to 2 minutes until it begins to thicken and registers 160 degrees F on a candy thermometer.
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Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate for at least 1 hour or up to 1 day until cold and thick.
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Use as desired and enjoy.
Nutrition
- Calories:Â 802.97kcal
- Fat:Â 35.17g
- Saturated Fat:Â 17.89g
- Trans Fat:Â 0.46g
- Monounsaturated Fat:Â 11.47g
- Polyunsaturated Fat:Â 3.25g
- Carbohydrates:Â 102.12g
- Fiber:Â 1.46g
- Sugar:Â 65.83g
- Protein:Â 19.63g
- Cholesterol:Â 614.33mg
- Sodium:Â 630.97mg
- Calcium:Â 431.62mg
- Potassium:Â 499.16mg
- Iron:Â 2.64mg
- Vitamin A: 431.78µg
- Vitamin C:Â 0.06mg
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