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Ginger Pastry Cream
8 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 1/4 cups milk
1 teaspoon vanilla extract
1 (2-inch) piece fresh ginger, peeled and roughly chopped
1/4 cup heavy or whipping cream
2 tablespoons unsalted butter (no substitutes)
Whisk together egg yolks, sugar, and salt in a large mixing bowl until well blended. Whisk in cornstarch.
In a medium saucepan over medium-high heat, bring milk, vanilla extract and ginger to a simmer, until mixture bubbles around the edges.
Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly.
Transfer the liquid back to the pan and cook over medium-low heat, stirring constantly with a wooden spoon until thick, 5 minutes.
Remove from heat and stir in whipping cream and butter.
Strain pastry cream into a clean bowl and cover surface with plastic wrap.
Refrigerate until cold.
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