Here's something a little sweet, a little spicy, and all around spooky. This pastry cream—made with egg yolks, sugar, cornstarch, milk, ginger, and cinnamon—is the luscious filling for Boston "Scream" Pie.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

1 Ratings
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Rating: 1 stars
3 T of cornstarch AND 2T of flour was way too much. I’ve never put flour in pastry cream but I thought I would try it . It came together too fast and was thick and lumpy, I couldn’t get it through the sieve!
Rating: Unrated
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.