Food & Cooking Recipes Dessert & Treats Recipes Espresso 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 Yield: 3 cups Tempering the egg-yolk mixture in this recipe with some of the hot liquid first keeps the eggs from cooking and curdling. Martha made this recipe in episode 507 of Martha Bakes. Ingredients 2 cups whole milk ½ cup granulated sugar 1 vanilla bean, split lengthwise, seeds scraped Pinch of salt 2 tablespoons espresso powder 4 large egg yolks ¼ cup cornstarch 2 tablespoons unsalted butter, cut into small pieces ¾ cup heavy cream Directions In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean pod and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Whisk in espresso powder. 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 the egg-yolk mixture. Pour mixture back into saucepan, whisking constantly, and cook over medium heat, whisking, until it thickens and comes to a boil. Let boil for 2 minutes. Remove from heat; add butter and stir until melted. Strain through a sieve into a bowl. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk pastry cream until smooth. Whisk cream until soft peaks form; fold into pastry cream. Rate it Print