Custard filling

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Permalink Reply by Karen Marie on October 22, 2010 at 2:19am

Here is my recipe for pastry cream..it is so delicious!

Pastry Cream

16 fl oz whole milk
1 1/2 tsp vanilla
4 oz sugar
5 egg yolks
1.25 oz cornstarch
1 oz unsalted butter cut up

Recipe can be doubled

Heat milk and half the sugar in a saucepan over medium heat without stirring until it begins to steam. Combine yolks with remaining sugar and the cornstarch whisking well. Temper eggs with some hot milk (about a cup) whisking to combine then add mixture to the hot milk. Continue to cook over medium heat until the custard just starts to boil. Remove from heat, pour into a bowl and add butter and vanilla. Do not scrape the bottom of the pot. Cover a cookie sheet with plastic wrap and spread custard in sheet. Cover with another layer of plastic wrap directly on the custard surface removing air bubbles. Let cool to room temperature and then refrigerate until cold and set at least a few hours or overnight. You can use this by itself or fold in some whipped cream for bavarian style.


To make chocolate place 4 oz of dark chocolate in a heat proof bowl. Bring 4 fl oz heavy whipping cream to a boil and pour over chocolate. Stir to completely incorporate the cream to make soft ganache. Let cool to room temperature then add to the warm pastry cream before spreading in the cookie sheet

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Permalink Reply by Jennifer Cintron on October 22, 2010 at 3:25pm

Karen, your recipes are so good that I am writing this one out and storing it in my recipe box before I even try it - I already KNOW it will be delish! Thanks!

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Permalink Reply by Karen Marie on October 23, 2010 at 1:26pm

OMG this is awesome...I always lick the spoon and the bowl after I make it....yummmmmm


Jennifer Cintron said:

Karen, your recipes are so good that I am writing this one out and storing it in my recipe box before I even try it - I already KNOW it will be delish! Thanks!

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