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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

Ingredients

  • 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

Directions

  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.

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