Food & Cooking Recipes Dessert & Treats Recipes Green Tea Pastry Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Yield: 6 cups This filling was used to assemble layers of crepes for the Green Tea Crepe Cake. Martha made this recipe on episode 508 of Martha Bakes. Ingredients 3 cups whole milk ½ cup sugar 1 vanilla bean, halved lengthwise and seeds scraped Pinch of coarse salt 2 tablespoons matcha 6 large egg yolks 6 tablespoons cornstarch 3 tablespoons unsalted butter 1 ½ cups heavy cream Directions In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium until mixture comes to a simmer. Add matcha; whisk to combine. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into egg-yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until incorporated. Pour mixture back into saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Let boil, still whisking, 2 minutes. Remove from heat and strain through a fine sieve into a bowl. Add butter and stir until butter melts and mixture cools, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, stir pastry cream with a flexible spatula until smooth. Whip heavy cream to soft peaks and fold into pastry cream. Rate it Print