20
Pastry Cream
INGREDIENTS
1/2 cup sugar
1/4 cup cornstarch
A pinch of kosher salt
4 large egg yolks
2 cups half and half
1 vanilla bean, split or 1 teaspoon pure vanilla extract
METHOD
1
In a medium saucepan, whisk together the sugar, cornstarch, salt and
egg yolks to make a thick mixture. Do not turn on the stove yet.
2
Microwave the half and half and vanilla bean until very hot. Rapidly whisk
egg mixture, slowly adding the hot half and half. Once you have part of it
in, you can pour it faster, but keep whisking fast or the yolks will
scramble which is NOT a good thing.
3
Turn burner on medium heat and whisk steadily until mixture comes to a
full boil. (You can use a whisk and a rubber spatula for this.) Make sure to
stir and scrap the pan bottom to prevent sticking and scorching.
4
Remove from heat, remove vanilla bean, wash it off, dry it and save for
another use. Transfer cream to a container and press a piece of plastic
wrap directly on the surface to prevent a skin from forming. Chill and use
to fill any of the cakes you choose to make.
Recipe courtesy Marian Getz
Pastry cream is easy to make and very versatile. Use it to fill any of the
cakes you choose to make. It can also be used as the base for any cream
pie, a filling for donuts, cream puffs, éclairs, and so on. Because it is
delicately flavored, this is a good time to use real vanilla beans and pure
vanilla extract.
19
No-Bake Cheesecake Filling
INGREDIENTS
2 packages (16 ounces) cream cheese, room temperature
1/2 cup sugar
1 teaspoon pure vanilla extract
METHOD
1
In a medium bowl, use whisk attachment on a hand mixer beat
cream cheese, sugar and vanilla together until shiny and perfectly
smooth. Scrape bowl and mix again. Use as a filling for any cake
you chose.
Recipe courtesy Marian Getz
This is a favorite filling of mine. Add 1/4 cup of homemade strawberry jam
or flavor it any way you want. .
WPBundtCakePansUse&CareManual 9/28/07 4:19 PM Page 19
