Pastry Cream

Pastry Cream
Pastry Cream
Portions: 1 1/2 quarts
Serving Size:
Papetti's® Easy Eggs® Liquid Whole Eggs 12 oz.
Half & Half 32 oz.
Sugar, white granulated 10 oz.
Corn Starch 2 oz.
Butter, unsalted, cut in 1/2" pieces (cold) 2 oz.
Vanilla Extract 1/2 oz.


  1. In a heavy bottomed stainless steel sauce pot bring 5 ounces of the sugar and the Half & Half to a simmer.
  2. Place the remaining sugar, eggs and corn starch in a mixing bowl. Whisk until it forms a thick ribbon.
  3. Slowly whisk in 2 cups of the simmering Half & Half mixture into the egg mixture to temper.
  4. Pour the tempered egg mixture into the sauce pot.
  5. Stir constantly with a wooden spoon until the mixture thickens. Remove from the heat.
  6. Pour the thickened mixture into a clean mixing bowl. Slowly whisk in the vanilla and cold butter.
  7. Cover with a piece of buttered parchment paper or plastic wrap and refrigerate overnight.
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