Pumpkin Pastry Cream

Name: Pumpkin Pastry Cream
Yield: Makes about 2 cups (595 g)
Ingredients: whole milk; granulated sugar; egg yolks; ground cinnamon; ground nutmeg; ground cloves; ground ginger; cornstarch; pumpkin puree; honey; vanilla extract; vanilla bean; bean; unsalted butter

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Baking Artisan Pastries & Breads

By Ciril Hitz

Published 2009

About

Delicious in the Pumpkin Cream Brioche, but is a nice sweet filling for whenever you need one.

Ingredients

Ingredient	Metric	Weight	Volume
Whole milk

Dessert
Vegetarian

Method

Follow the same procedure for the basic pastry cream, adding the spices along with the cornstarch to the egg yolks and second portion of sugar. After this has been mixed, add the pumpkin puree to the egg mixture and combine. Continue with the basic pastry cream formula by tempering the hot milk into the pumpkin egg mixture and follow the remainder of the directions.