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Pastry Cream - Great Chefs

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Submitted by dws65

YIELD

4 cups

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
2 2
EACH EACH EGG YOLKS *
¼ 59
1 ½ 355
CUPS ML MILK
scalded
¼ 59
CUP ML HAZELNUTS (FILBERTS)
paste, optional
1 237
CUP ML CREAM
heavy
¼ 59
CUP ML SUGAR

Directions

Beat the sugar and eggs in a bowl until thick and lemon-yellow.

Add flour and beat until smooth.

Pour this mixture into scalded milk and beat smooth while heating just to the boiling point.

Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste.

Beat heavy cream with sugar until thick and fold into the cooled mixture.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 513 36% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 97mg 4%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 14% Vitamin C 2%
Calcium 19% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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