Pastry cream (Creme Patissiere)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup milk
- ¼vanilla bean or ½ teaspoon pure vanilla extract
- ⅓cup granulated sugar
- 3egg yolks
- 2tablespoons cornstarch
- 1cup heavy cream, whipped
- 3tablespoons Grand Marnier
Nutritional analysis per serving (6 servings)
184 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 3 grams protein; 27 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
Place the milk and split vanilla bean, if used, in a saucepan and bring to a boil. Cover and keep hot.
- Step 2
Put the sugar and egg yolks in a mixing bowl (this may be done in a mixer) and beat with a wire whisk until the mixture is golden yellow and forms a ribbon. Using the whisk, stir in the cornstarch.
- Step 3
Strain the hot milk into the egg and sugar mixture, beating constantly with the whisk. The vanilla bean may be rinsed off and stored in sugar.
- Step 4
Pour the mixture back into the saucepan and bring to a boil, stirring constantly with the whisk. Cook for one minute, stirring vigorously. Remove from the heat. Add the vanilla extract, if used. Cover and let cool. Fold in the whipped cream and Grand Marnier.
Private Notes
Comments
Adding whipped cream at the end completely ruins the creams ability to stand up in the middle of a cake. Do not use this recipe for a cake like Boston Cream pie, it will NOT work.
I used this for the filling for the Boston Cream Pie as directed. Next time I will skip step 4 and not use the final two ingredients. I used the vanilla bean and the flavor and texture was heavenly at the end of step 3 after it had been chilled.
But the heavy cream made it soupy, and 3 T of Grand Marnier guarantees you can't taste anything else in the finished cake.
It set like wet custard when cooling before adding the whipped cream so it ended up lumpy when trying to fold in the whipped cream so I put everything in the blender (Vitamix) and that did the trick. Used it in the middle of a strawberry pie on top of pate sucre topped with strawberries
I used this for the filling for the Boston Cream Pie as directed. Next time I will skip step 4 and not use the final two ingredients. I used the vanilla bean and the flavor and texture was heavenly at the end of step 3 after it had been chilled.
But the heavy cream made it soupy, and 3 T of Grand Marnier guarantees you can't taste anything else in the finished cake.
Adding whipped cream at the end completely ruins the creams ability to stand up in the middle of a cake. Do not use this recipe for a cake like Boston Cream pie, it will NOT work.
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