Pastry cream from The Classic Cookbook: The Best of American Home Cooking by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 21, 2019

    There are many basic pastry cream recipes out there - I like this particular one for sandwiching between cake layers because it's on the thicker side, particularly once chilled. It also has a very good, bright flavor. Texture is slightly mealy, probably because it's thickened with flour, and for that reason isn't my favorite for applications in which the pastry cream is front and center.

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