Use this delicious fruited pastry creamas a filling for cake, cream puffs, eclairs and Napoleons.
Recipe: Pastry Cream withFruit
4 large egg yolks
In a bowl, with an electric mixer on highspeed, beat 4 egg yolks with 1/2 cup sugar until frothy.
Beat in sifted cornstarch. Stir in milkand cook over low heat, stirring constantly with a wooden spoon.When the custard has thickened, remove from the heat; beat untilsmooth. Pour into a medium bowl, cover with plastic wrap, andchill.
Blanch peaches in boiling water, peel,and pit. Slice into a bowl and sprinkle with 3 tablespoons sugarand lemon juice. Mash; add to the custard.
1/2 cup granulated sugar
1/4 cup sifted cornstarch
2 1/4 cups milk
3 tablespoons granulated sugar
2 tablespoons lemon juice
Makes about 3 1/2 cups.
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