Pastry Cream

Cuisine: American

Category: dairy

Servings: 6


1 egg yolk
1-1/4 oz. sugar
1/2 oz. cornstarch
5 oz. milk
1/2 vanilla bean
1 tbsp. kirsch


Place egg yolk, half of sugar and cornstarch in stainless steel bowl. Add one-third of milk; combine. Mixture should be smooth. Place remaining milk in saucepan; sprinkle in remaining sugar. Do not stir. Add vanilla bean; heat to boiling. Remove from heat. Remove vanilla bean. Whisk together with egg yolk mixture. Place in saucepan; heat to boiling. Reduce heat; simmer for 2 to 3 minutes. Remove from heat; sprinkle with small amount of sugar to prevent skin from forming. Let cool. Place in mixing bowl; beat until smooth using wire whisk. Add kirsch.

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