Mark Bittman's Pastry Cream
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup sugar
- 2tablespoons flour
- 2tablespoons cornstarch
- Salt
- 2eggs
- 2cups cream, half-and-half or whole milk
- 2tablespoons softened unsalted butter
- 2teaspoons vanilla extract
Nutritional analysis per serving (10 servings)
263 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 2 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar, flour, cornstarch and a pinch of salt in a small saucepan. In a separate bowl, mix together the eggs and cream. Over medium heat, whisk the egg mixture into the sugar mixture; whisk occasionally at first to get rid of lumps, then pretty much constantly until the mixture starts to boil and thickens, about 10 minutes.
- Step 2
Adjust the heat so the mixture bubbles gently. The mixture is ready when it coats the back of a spoon and a line you draw with your finger through this coating holds its shape. Stir in the butter and vanilla, and strain the mixture through a fine-mesh strainer. Let cool to room temperature before using.
Private Notes
Comments
I added the milk/egg mixture in halves and made sure there were no lumps at all before adding the second half. I also used a whisk to stir it constantly the entire time. A brisk whisk after the butter and vanilla, and it was perfectly smooth. I also didn't have to lower the temp and let it bubble at all. Once it started to boil, it was thick enough to pass the 'spoon' test and even then some. I halved the recipe; maybe that's a factor. ANYWAY ~ DELICIOUS
I have made it twice and it was very tasty and it turned out great!
I used 1 1/4 C heavy cream and 3/4 cup low-fat milk. At 7 minutes it looked like it was starting to curdle, I tested it and it was done. No boiling. My induction cooktop does heat up really fast. Butter and vanilla helped bring it together, only a few lumps.
This recipe was much easier than I expected and not at all gummy. I combined this pastry cream with whipped cream and apricot preserves for a next level pavlova to serve at Easter and it held up well!
I’m putting my dry into my warm wet. I don’t get the order of the recipe
In one of Mark’s books, he starts with cold milk, and adds the eggs, stirs, and starts low heat. Keep stirring. The eggs never curdle. Once the milk/egg mixture gets hot (but not boiling) add sugar, then cornstarch slurry. Remove from heat and keep stirring, it will thicken as it cooks. Add butter and vanilla. I was as skeptical as you, but it has worked every time for me. No lumps when using the slurry, and no scrambled eggs. YMMV.
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