No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spiced Pastry Cream

This pastry cream is the filling for Boston "Scream" Pie.

  • Yield: Makes about 1 1/2 cups
Spiced Pastry Cream

Source: Martha Stewart Living, October 2008


  • 3 large egg yolks
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon pure vanilla extract
  • 1/2 ounce (1 tablespoon) unsalted butter


  1. Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.

  2. Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.

  3. Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).

Reviews (1)

  • SpookyAsh 9 Sep, 2011

    I made the Boston Scream Cake for my birthday yesterday. Everything turned out great and very delicious, except this cream. I followed the directions exactly, but the cream never thickened and I couldnt use it. I had to substitute it with vanilla pudding that I mixed cinnamon, ginger, and nutmeg into. Just wondering if anyone else had any problems with this part of the recipe.

Related Topics