Food & Cooking Recipes Dessert & Treats Recipes Spiced Pastry Cream 1.0 (1) 2 Reviews 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 February 16, 2020 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups 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. Ingredients 3 large egg yolks ¼ cup sugar 3 tablespoons cornstarch 2 tablespoons all-purpose flour 1 ¼ cups whole milk ¼ teaspoon coarse salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ⅛ teaspoon freshly grated nutmeg ¼ teaspoon pure vanilla extract ½ ounce (1 tablespoon) unsalted butter Directions 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). Rate it Print