Créme Patisserie (Pastry Cream) Recipe

  • 4 ounces sugar
  • 1 quart half and half
  • 4 egg yolks
  • 2 whole eggs
  • 2 1/4 ounces cornstarch
  • 4 ounces sugar
  • 2 ounces Butter
  • 1 tablespoon vanilla extract
In saucepan, dissolve sugar in the cream and bring to boil. Beat yolks and eggs in bowl. Add cornstarch and sugar; beat until smooth. Temper egg mixture by slowly mixing hot cream mixture in. Return mixture to heat and bring to boil. When thickens, remove from heat; stir in butter and vanilla. Transfer to bowl and press plastic wrap onto surface. Chill in ice bath; then refrigerator for 4 hours.
Similar Recipes
Vanilla Cream in Pastry Shells
McCormick® Pure Vanilla Extract
(1/2 package) cream cheese
(10 ounces) frozen puff pastry shells
heavy cream
Creme Anglaise or English Cream Custard Sauce
egg yolks
heavy whipping cream
Homemade Ice Cream - Cookies and Cream
Rating of 5 out of 5.0 stars
chilled whipping cream
chocolate cream filled cookie pieces
half and half

Créme Patisserie (Pastry Cream) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com