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Peanut Butter Pastry Cream

Use as a filling for cakes, cream puffs, éclairs and Napoleons.

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Ingredients

  • 2 large eggs
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 cups half-and-half
  • 1/3 cup creamy peanut butter
  • 2 teaspoons vanilla extract

Instructions

  1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook for 1 minute or until mixture is thickened and bubbly.
  2. Remove from heat; whisk in peanut butter and vanilla extract.
  3. Cover and chill 4 hours before using.

Makes 3 cups.