Add a photo

White Chocolate Pastry Cream

By: MARBALET  
"Delicious white chocolate pastry cream."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 368 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 1 custard for one pie
 

Ingredients

  • 6 egg yolks
  • 5 tablespoons white sugar
  • 1/4 cup cornstarch
  • 2 cups milk
  • 1 vanilla bean, halved
  • 2 tablespoons butter
  • 3 ounces white chocolate

Directions

  1. In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.
  2. In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken.
  3. Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly.
  4. Stir in melted white chocolate, cover and refrigerate until ready to assemble pie. This pastry cream is used in the Elegant White Chocolate Banana Cream Pie.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 213 | Total Fat: 11.6g | Cholesterol: 174mg

ADVERTISEMENT

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2008 by MARRIEDTOAGREEK 
This tastes way too much like cornstarch, in fact it tastes like wet sweet cornstarch. I am... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?