Reviews (2)

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16 Ratings

5 star values:

                                  9

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

08/30/2012

                Drop the milk down to 1 1/4 cups and it will turn out much better.  I used 1 1/2 cups the first time around and the cream was too runny.  Second time, with 1 1/4 was perfect.  More like the vanilla cream in her video.  Otherwise, best pastry cream to date.

Martha Stewart Member

Rating: Unrated

03/09/2012

                I followed the directions and found that this was very simple and I was surprised that all the ingredients were stocked in my kitchen.  Very yummy

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Recipe Summary

Yield: Makes about 2 cups

Ingredients

Ingredient Checklist

1 1/2 cups milk

1/2 cup sugar

1/4 cup cake flour

1/2 teaspoon coarse salt

4 large egg yolks

1 teaspoon pure vanilla extract

Gallery

Recipe Summary

Yield: Makes about 2 cups

Recipe Summary

Yield: Makes about 2 cups

Recipe Summary

Yield: Makes about 2 cups

Yield: Makes about 2 cups

Makes about 2 cups

Ingredients

Ingredients

  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1/4 cup cake flour
  • 1/2 teaspoon coarse salt
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract

Directions

In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.

Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.

Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Reviews (2)

Add Rating & Review

16 Ratings

5 star values:

                                  9

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

08/30/2012

                Drop the milk down to 1 1/4 cups and it will turn out much better.  I used 1 1/2 cups the first time around and the cream was too runny.  Second time, with 1 1/4 was perfect.  More like the vanilla cream in her video.  Otherwise, best pastry cream to date.

Martha Stewart Member

Rating: Unrated

03/09/2012

                I followed the directions and found that this was very simple and I was surprised that all the ingredients were stocked in my kitchen.  Very yummy

Reviews (2)

Add Rating & Review

16 Ratings

5 star values:

                                  9

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

16 Ratings

5 star values:

                                  9

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

16 Ratings

5 star values:

                                  9

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0

16 Ratings

5 star values:

                                  9

4 star values:

                                  5

3 star values:

                                  2

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 9
  • 4 star values:
  • 5
  • 3 star values:
  • 2
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

08/30/2012

                Drop the milk down to 1 1/4 cups and it will turn out much better.  I used 1 1/2 cups the first time around and the cream was too runny.  Second time, with 1 1/4 was perfect.  More like the vanilla cream in her video.  Otherwise, best pastry cream to date.

Martha Stewart Member

Rating: Unrated

03/09/2012

                I followed the directions and found that this was very simple and I was surprised that all the ingredients were stocked in my kitchen.  Very yummy

Martha Stewart Member

Rating: Unrated

08/30/2012

                Drop the milk down to 1 1/4 cups and it will turn out much better.  I used 1 1/2 cups the first time around and the cream was too runny.  Second time, with 1 1/4 was perfect.  More like the vanilla cream in her video.  Otherwise, best pastry cream to date.

Rating: Unrated

Rating: Unrated

03/09/2012

                I followed the directions and found that this was very simple and I was surprised that all the ingredients were stocked in my kitchen.  Very yummy

All Reviews for Joanne Chang’s Pastry Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Joanne Chang’s Pastry Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest