374 pastry cream recipes

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

A scrumptious appetizer made with a delicious spinach filling everyone will love.

Apple pie with a custard twist: cornstarch-thickened cream and egg coat the spiced apples, baking into a smooth, custardy filling under a sparkling cinnamon-sugar crust.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Lighter pumpkin cream cheese pie with fat-free cream cheese, egg whites, and maple syrup in a phyllo pastry crust. All the fall flavor with less guilt per slice.

British leek and potato pie wrapped in crispy phyllo with cider-cream sauce and Hereford cheese. Elegant vegetarian main with layers of buttery, golden pastry.

Are you looking for a side dish thats quick and easy to make? Try this succulent recipe that will be your family's favorite!

Dried apples simmered in cider, spiced with cinnamon and nutmeg, then baked in a flaky double crust with cream poured through the top. This Appalachian-style pie delivers concentrated apple flavor no fresh pie can match.

Mango cream pie pulls together mango puree, sweetened condensed milk, lime juice, and optional rum into a gelatin-set filling poured over a baked crust. Whipped cream on top, mint to finish. A tropical no-cook treat.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Blintz muffins blend cottage cheese, sour cream, honey, and orange zest into tender whole wheat bites topped with sliced almonds. All the flavor of a cheese blintz, none of the frying.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.