Reviews (2)
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13 Ratings
5 star values:
2
4 star values:
1
3 star values:
3
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: Unrated
02/11/2015
I made this as a filling for a 4-layer cake stuffed w/bananas. After I finished cooking it, I wasn't happy. BUT the final step of mounting the butter and beating it made all the difference...changed it from 'bad rubbery pudding' into a delicious cake filling. Definitely worth the time to make. (Changed one thing; I used a double boiler to cook it to avoid the crust that sometimes forms when heating custards.)
Martha Stewart Member
Rating: Unrated
11/22/2011
4 tablespoons cornstarch CUT INTO PIECES?? Yet another mistake. Again... Martha! You need better editors. I'm constantly finding errors! Very frustrating.
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Pastry Cream for Zuppa Inglese Cake
Recipe Summary
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise and scraped
Pinch of salt
4 large egg yolks
4 tablespoons cornstarch
2 tablespoons unsalted butter, cut into pieces
Gallery
Pastry Cream for Zuppa Inglese Cake
Recipe Summary
Yield: Makes about 2 1/2 cups
Gallery
Pastry Cream for Zuppa Inglese Cake
Pastry Cream for Zuppa Inglese Cake
Pastry Cream for Zuppa Inglese Cake
Recipe Summary
Yield: Makes about 2 1/2 cups
Recipe Summary
Yield: Makes about 2 1/2 cups
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise and scraped
- Pinch of salt
- 4 large egg yolks
- 4 tablespoons cornstarch
- 2 tablespoons unsalted butter, cut into pieces
Directions
In a medium saucepan, combine milk, 1/4 cup sugar, vanilla-bean scrapings and pod, and salt. Place over medium heat, and bring to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and the remaining 1/4 cup sugar. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. Pour mixture back into saucepan, and cook, whisking constantly, until mixture returns to a simmer and thickens, about 2 minutes. Remove and discard the vanilla-bean pod.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter, and beat on medium until the butter melts and mixture cools, about 5 minutes. Remove bowl from mixer, and place a piece of plastic wrap directly on the surface of the pastry cream; this will prevent a skin from forming. Transfer to refrigerator until cold, at least 2 hours, and up to 2 days. Just before using, remove from refrigerator and return to mixer fitted with a paddle attachment, and beat until smooth, or whisk by hand until smooth.
Reviews (2)
Add Rating & Review
13 Ratings
5 star values:
2
4 star values:
1
3 star values:
3
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: Unrated
02/11/2015
I made this as a filling for a 4-layer cake stuffed w/bananas. After I finished cooking it, I wasn't happy. BUT the final step of mounting the butter and beating it made all the difference...changed it from 'bad rubbery pudding' into a delicious cake filling. Definitely worth the time to make. (Changed one thing; I used a double boiler to cook it to avoid the crust that sometimes forms when heating custards.)
Martha Stewart Member
Rating: Unrated
11/22/2011
4 tablespoons cornstarch CUT INTO PIECES?? Yet another mistake. Again... Martha! You need better editors. I'm constantly finding errors! Very frustrating.
Reviews (2)
Add Rating & Review
13 Ratings
5 star values:
2
4 star values:
1
3 star values:
3
2 star values:
5
1 star values:
2
Add Rating & Review
13 Ratings
5 star values:
2
4 star values:
1
3 star values:
3
2 star values:
5
1 star values:
2
13 Ratings
5 star values:
2
4 star values:
1
3 star values:
3
2 star values:
5
1 star values:
2
13 Ratings
5 star values:
2
4 star values:
1
3 star values:
3
2 star values:
5
1 star values:
2
- 5 star values:
- 2
- 4 star values:
- 1
- 3 star values:
- 3
- 2 star values:
- 5
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
02/11/2015
I made this as a filling for a 4-layer cake stuffed w/bananas. After I finished cooking it, I wasn't happy. BUT the final step of mounting the butter and beating it made all the difference...changed it from 'bad rubbery pudding' into a delicious cake filling. Definitely worth the time to make. (Changed one thing; I used a double boiler to cook it to avoid the crust that sometimes forms when heating custards.)
Martha Stewart Member
Rating: Unrated
11/22/2011
4 tablespoons cornstarch CUT INTO PIECES?? Yet another mistake. Again... Martha! You need better editors. I'm constantly finding errors! Very frustrating.
Martha Stewart Member
Rating: Unrated
02/11/2015
I made this as a filling for a 4-layer cake stuffed w/bananas. After I finished cooking it, I wasn't happy. BUT the final step of mounting the butter and beating it made all the difference...changed it from 'bad rubbery pudding' into a delicious cake filling. Definitely worth the time to make. (Changed one thing; I used a double boiler to cook it to avoid the crust that sometimes forms when heating custards.)
Rating: Unrated
Rating: Unrated
11/22/2011
4 tablespoons cornstarch CUT INTO PIECES?? Yet another mistake. Again... Martha! You need better editors. I'm constantly finding errors! Very frustrating.
All Reviews for Pastry Cream for Zuppa Inglese Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pastry Cream for Zuppa Inglese Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
