Pastry Cream and Diplomat Cream

This recipe is adapted from Rose Levy Beranbaum's The Pie and Pastry Bible.


Pastry Cream

2 large eggs (100 grams weighed without the shell)

4 Tbsp corn starch (32 grams)

242 g whole milk (1 cup)

242 g cream (1 cup)

1/2 cup sugar (100 grams)

1/2 Vanilla bean, split lengthwise (or 1 and 1/2 tsp vanilla extract added in the end)

Pinch of salt

3 Tbsp unsalted butter (42 grams), cut into 3 pieces

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