Raspberry Pastry Cream
As an Amazon Associate, I earn from qualifying purchases.
- 1 1/2 cups half-and-half
- 5 tablespoons + 1 teaspoon sugar
- Pinch salt
- 3 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 4 ounces fresh raspberries
- 2 tablespoons seedless raspberry preserves
- In the bowl of a food processor, puree the raspberries until smooth. Push through
a fine-mesh sieve into a small bowl to remove seeds, and whisk in the preserves.
- Heat the half-and-half, 4 tablespoons of sugar, and the salt in a medium heave-bottomed
saucepan over medium heat until simmering, sitrring occasionally to dissolve the
- Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined.
- Whisk in the remaining 1 tablespoon plus 1 teaspoon of sugar and whisk until the sugar
has begun to dissolve and the mixture is creamy, about 15 seconds.
- Whisk in the
cornstarch until combined and the mixture is pale yellow and thick, 30 seconds.
- When the half-and-half mixture reaches a full simmer, gradually whisk into the
egg yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl
with a rubber spatula. Return to a simmer over medium heat, whisking constantly,
until a few bubble burst on the surface and the mixture is thickened and glossy,
about 30 seconds.
- Off heat, whisk in the butter and vanilla extract.
- Strain the pastry cream through
a fine-mesh sieve set over a medium bowl, and whisk in the raspberry puree.
- Press a piece of plastic wrap directly on the surface to prevent a skin from forming and
refrigerate until cold and set, at least 3 hours or up to 2 days.
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Pastry Filling Recipes