White Chocolate Pastry Cream

Name: White Chocolate Pastry Cream
Yield: Makes about 2½ cups.
Ingredients: 2 cups heavy (whipping) cream, divided; ¼ cup granulated sugar; 2 tsp. cornstarch or arrowroot; 2 large egg yolks; 1 tsp. pure vanilla extract; 4 oz. white chocolate, coarsely chopped

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

This white chocolate “custard” cream pairs well with any of my simple brownies.

Ingredients

Pastry Cream Base

2 cups heavy (whipping) cream, divided
¼ cup granulated sugar
2</

Dessert
Gluten-free
Vegetarian

Method

For the Pastry Cream Base

In a small saucepan over medium heat, bring 1 cup of the cream to a simmer. Remove saucepan from heat.

In a medium bowl with an electric mixer, beat together sugar, cornstarch/arrowroot, and egg yolks until light and creamy. Slowly add warm cream, beating continuously.

Scrape contents of bowl back into saucepan, add