Pumpkin Pastry Cream
User Reviews
5
Pumpkin Pastry Cream
Description
This Pumpkin Pastry Cream starts by heating a milk and cream mixture to just under boiling, then slowly whisking into beaten egg yolks, sugar, flour, and vanilla to form a custard base. Pumpkin puree and warming spices such as cinnamon and pumpkin pie spice are added while cooking on medium heat until thickened to a pudding-like consistency. The result is a rich and creamy custard with a smooth texture and lightly spiced pumpkin flavor.
The custard should be covered with plastic wrap pressed directly onto its surface to prevent a skin from forming as it cools. It can be cooled to room temperature before use, or refrigerated to thicken further and develop flavor. This pastry cream works well as a filling or layer in desserts, adding a seasonal twist and creaminess.
For best results, bring the pastry cream to room temperature by removing it from the refrigerator 45-60 minutes before serving. Store leftovers in a clean, covered container in the fridge for up to 3-4 days, ensuring the surface is covered tightly to prevent drying.
Ingredients
- ⅔ cup milk I used whole milk
- ⅔ cup cream whole, heavy or whipping
- 2 large egg yolks, room temperature
- ½ cup granulated sugar or caster/fine sugar
- 1¾ tablespoons all-purpose flour
- ½ teaspoon vanilla
- ½ cup pumpkin puree homemade or store bought
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
* For homemade Pumpkin Puree.
Instructions
- In a medium pot heat the milk and cream until very hot, but not boiling, remove from heat and let cool to warm.
- In a medium pot whisk together the yolks and sugar until well combined. Add the flour and vanilla and combine well.
- Place the pot with the yolks, over low/medium heat and slowly add the milk, whisking continuously.
- Once all the milk has been added, add the puree, cinnamon and pumpkin pie spice, continue whisking on medium heat, until the mixture has thickened, approximately 15 minutes.
- Remove from the heat and place in a heat proof bowl, cover the top of the cream with plastic wrap, make sure the plastic is touching the cream, let the pastry cream, cool to room temperature, then either use or refrigerate until ready to use. Pastry cream tastes even better if you make it ahead of time and let it chill in fridge for approximately 3 hours before using. Enjoy!
Notes
- Remove pastry cream from the fridge 45-60 minutes before use to reach room temperature.
- Keep the cream covered with plastic wrap touching the surface to prevent a skin from forming.
- Store the pastry cream in the refrigerator and consume within 3-4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 301mg | 100% |
| Sodium | 74mg | 3% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1546IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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