Mark Bittman's Pastry Cream
Published January 11, 2014
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅔ cup sugar
2 tablespoons flour
2 tablespoons cornstarch
Salt
2 eggs
2 cups cream, half-and-half or whole milk
2 tablespoons softened unsalted butter
2 teaspoons vanilla extract
Nutritional analysis per serving
18 grams carbs; 92 milligrams cholesterol; 260 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 20 grams fat; 1 gram trans fat; 178 milligrams sodium; 3 grams protein; 15 grams sugar
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!
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.
Can this be made with gluten free flour? Thanks!
Made exactly as written. Simple, reliable, delicious. Just what I needed for fruit tarts.
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!