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Martha Stewart Member
Rating: 1 stars
10/30/2018
3 T of cornstarch AND 2T of flour was way too much. I’ve never put flour in pastry cream but I thought I would try it . It came together too fast and was thick and lumpy, I couldn’t get it through the sieve!
Martha Stewart Member
Rating: Unrated
09/09/2011
I made the Boston Scream Cake for my birthday yesterday. Everything turned out great and very delicious, except this cream. I followed the directions exactly, but the cream never thickened and I couldnt use it. I had to substitute it with vanilla pudding that I mixed cinnamon, ginger, and nutmeg into. Just wondering if anyone else had any problems with this part of the recipe.
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Spiced Pastry Cream
Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
3 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon pure vanilla extract
1/2 ounce (1 tablespoon) unsalted butter
Gallery
Spiced Pastry Cream
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Spiced Pastry Cream
Spiced Pastry Cream
Spiced Pastry Cream
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 3 large egg yolks
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1/4 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon pure vanilla extract
- 1/2 ounce (1 tablespoon) unsalted butter
Directions
Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.
Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.
Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).
Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: 1 stars
10/30/2018
3 T of cornstarch AND 2T of flour was way too much. I’ve never put flour in pastry cream but I thought I would try it . It came together too fast and was thick and lumpy, I couldn’t get it through the sieve!
Martha Stewart Member
Rating: Unrated
09/09/2011
I made the Boston Scream Cake for my birthday yesterday. Everything turned out great and very delicious, except this cream. I followed the directions exactly, but the cream never thickened and I couldnt use it. I had to substitute it with vanilla pudding that I mixed cinnamon, ginger, and nutmeg into. Just wondering if anyone else had any problems with this part of the recipe.
Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
1
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: 1 stars
10/30/2018
3 T of cornstarch AND 2T of flour was way too much. I’ve never put flour in pastry cream but I thought I would try it . It came together too fast and was thick and lumpy, I couldn’t get it through the sieve!
Martha Stewart Member
Rating: Unrated
09/09/2011
I made the Boston Scream Cake for my birthday yesterday. Everything turned out great and very delicious, except this cream. I followed the directions exactly, but the cream never thickened and I couldnt use it. I had to substitute it with vanilla pudding that I mixed cinnamon, ginger, and nutmeg into. Just wondering if anyone else had any problems with this part of the recipe.
Martha Stewart Member
Rating: 1 stars
10/30/2018
3 T of cornstarch AND 2T of flour was way too much. I’ve never put flour in pastry cream but I thought I would try it . It came together too fast and was thick and lumpy, I couldn’t get it through the sieve!
Rating: 1 stars
Rating: Unrated
09/09/2011
I made the Boston Scream Cake for my birthday yesterday. Everything turned out great and very delicious, except this cream. I followed the directions exactly, but the cream never thickened and I couldnt use it. I had to substitute it with vanilla pudding that I mixed cinnamon, ginger, and nutmeg into. Just wondering if anyone else had any problems with this part of the recipe.
Rating: Unrated
All Reviews for Spiced Pastry Cream
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Most Positive
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All Reviews for Spiced Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
