Pastry Cream Variations

Cream pie fillings and puddings are actually pastry cream flavored with various ingredients.

Cornstarch should be used as the thickening agent when the cream is to be used as a pie filling so the cut slices hold their shape. For other uses, either cornstarch or flour may be used. Remember that twice as much flour as cornstarch is required for the same thickening power. Other variations are possible, as you will see in the recipes. Sometimes whipped cream is folded into cold pastry cream to lighten it and make it creamier.