Craig Claiborne's Pastry Cream

5.0(28)

by Craig Claiborne·published 1987-12-23

Easy, Dessert

Servings

3 cups

Total time

20 min

prep 10 min

Calories / serving

224 kcal

Ingredients (6)

serves

Instructions (4 steps)

01Blend 1 cup of the milk and the cream in a saucepan and bring to a boil.
02As mixture is heating, put egg yolks and sugar in a mixing bowl and beat until pale yellow. Add cornstarch to yolk mixture and beat well. Add remaining 1/2 cup milk and beat until blended.
03When milk and cream are at a boil, remove from heat. Add yolk mixture, beating rapidly with a wire whisk.
04Return to the heat and bring to a boil, stirring constantly with the whisk. When thickened and boiling, remove from heat and add Grand Marnier. Let cool, stirring occasionally.

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Rich recipe — supports nutrition-aware planning.