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In the Kitchen with Kal: Pastry Cream - the versatile dessert | Arts & Culture

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In the Kitchen with Kal: Pastry Cream - the versatile dessert
In the Kitchen with Kal: Pastry Cream - the versatile dessert

If you are looking for something unique for a dessert during the holidays, here is a versatile dish. I had a basic recipe for this pastry cream, but tweaked it to my liking. I think it is a fairly easy recipe. I certainly recommend using a double boiler when making a filling like this.

This cream would really look nice in a pretty stemware glass with fresh berries on it along with the other suggestions I have at the bottom of this recipe.

PASTRY CREAM                        Makes enough for a deep dish pie crust

  • 4 egg yolks
  • ¼ teaspoon salt
  • 4 cups milk (I use half & half)
  • Mix the first two items together with a whisk until well blended in a bowl. Add the milk and mix together well.
  • ¾ cup sugar
  • 1/3 cup + 1 tablespoon cornstarch
  • ½ teaspoon vanilla

Put sugar and cornstarch in a double boiler or a bowl and pan that can be used in place of a double boiler. Mix both ingredients together well, then add the liquid mixture and stir well.

Cook, stirring constantly until the mixture is thick and smooth.  Add ½ teaspoon of vanilla. Put the pan into an ice bath to cool it down as soon as possible. Once it is just warm, stretch a paper towel over the top of the bowl/pan and cover with a lid. Put into the refrigerator to chill completely. This will keep the cream moist.

This pastry cream can be used for cream puffs, banana cream pie, coconut cream pie, etc. Just add the bananas in layers in a baked pie shell, top with cream, add another layer of bananas, more cream and then top with whipped cream or Cool Whip. Chill until ready to serve.

Add sweet coconut along with toasted coconut to the cream mixture to make this pie. Blend together and put into the baked pie shell. Top with whipped cream or Cool Whip and a sprinkle of toasted coconut. Chill until ready to serve.