No Fuss Pistachio Pastry Cream Recipes

NO-FUSS PASTRY CREAM

No-Fuss Pastry Cream image

Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 15m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

NO-FUSS PISTACHIO PASTRY CREAM

No-Fuss Pistachio Pastry Cream image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h15m

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
Pinch of coarse salt
1 large egg yolk
1/4 cup pistachio paste, such as Love'n Bake
1/2 cup whole milk

Steps:

Whisk together sugar, cornstarch, salt, egg yolk, and pistachio paste in a small saucepan. Gradually whisk in milk until smooth. Cook over medium, stirring constantly, until mixture comes to a boil, about 5 minutes. Let boil 1 minute, still stirring constantly. Pour through a fine-mesh sieve into a small bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface, and refrigerate until firm, at least 2 hours and up to 1 day.

CHEATER NO-COOK PASTRY CREAM

Cheater No-Cook Pastry Cream image

This fast version of a pastry cream is a useful hack to know if you like to make fancy French desserts without all the fuss! This consistency will work for any recipe where you need a cream that can stand up to layering or filling. If you need a cream that is less stiff, add more cream or milk one tablespoon at a time until you get the texture you need for your recipe.

Provided by Stacey Ballis

Time 10m

Yield 4

Number Of Ingredients 4

Ingredients

1 ½ cups heavy cream
1 (3.4 ounce) package instant vanilla pudding mix
3 tablespoons sour cream
1 pinch salt

Steps:

Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 25.1 g, Cholesterol 127 mg, Fat 35.4 g, Protein 2.2 g, SaturatedFat 22 g, Sodium 421.3 mg, Sugar 17.9 g

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