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: 802.97kcal
- Fat: 35.17g
- Saturated Fat: 17.89g
- Trans Fat: 0.46g
- Monounsaturated Fat: 11.47g
- Polyunsaturated Fat: 3.25g
- Carbohydrates: 102.12g
- Fiber: 1.46g
- Sugar: 65.83g
- Protein: 19.63g
- Cholesterol: 614.33mg
- Sodium: 630.97mg
- Calcium: 431.62mg
- Potassium: 499.16mg
- Iron: 2.64mg
- Vitamin A: 431.78µg
- Vitamin C: 0.06mg
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