White Chocolate Pastry Cream – a delicious recipe with egg yolks, white sugar, cornstarch, milk, vanilla bean, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside.
2
In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken.
3
Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly.
4
Stir in melted white chocolate, cover and refrigerate until ready to assemble pie. This pastry cream is used in the Elegant White Chocolate Banana Cream Pie.
631
kcal
Calories
31
g
Fat
50
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 egg yolks, 5 tablespoons white sugar, 1/4 cup cornstarch, 2 cups milk, and more.
Yes, White Chocolate Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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