Chestnut Pastry Cream
Use this cream in our Chestnut Cake with Chocolate-Armagnac Glaze recipe.
Martha Stewart Living, December 2007
- 1/2 cup granulated sugar
- 2 large egg yolks
- Pinch of salt
- 3 tablespoons cornstarch
- 1 1/2 cups Chestnut Puree (http://www.marthastewart.com/285357/chestnut-puree)
- 2 1/4 cups whole milk
- Fill a large bowl halfway with ice water, and set aside. Whisk together 1/4 cup sugar, the egg yolks, and salt in a bowl. Whisk in cornstarch, 1 tablespoon at a time. Whisk in chestnut puree.
- Bring milk and remaining 1/4 cup sugar to a simmer in a saucepan, stirring until sugar has dissolved. Whisking constantly, gradually add half the milk mixture to the yolk mixture. Pour back into pan with remaining milk mixture, and bring to a boil, stirring constantly and scraping bottom of pan. Boil for 2 minutes.
- Pour through a fine sieve into a bowl. Place a piece of plastic wrap directly on surface of pastry cream to prevent a skin from forming. Set bowl in ice water, and stir occasionally until cold, about 40 minutes. Pastry cream can be refrigerated (with plastic wrap directly on surface) for up to 2 days.
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