Créme Patisserie (Pastry Cream)


  • 2 250/1000 ounce(s) cornstarch
  • 1 tablespoon(s) vanilla extract
  • 4 ounce(s) sugar
  • 1 quart(s) half and half
  • 4 egg yolks
  • 2 whole eggs
  • 4 ounce(s) sugar
  • + 1 more ingredients
    • 2 ounce(s) Butter

In saucepan, dissolve sugar in the cream and bring to boil. Beat yolks and eggs in bowl. Add cornstarch and sugar; beat until smooth. Temper egg mixture by slowly mixing hot cream mixture in. Return mixture to heat and bring to boil. When thickens, remove from heat; stir in butter and vanilla. Tr...

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