Recipes / Pastry Cream

Pastry Cream

By Mark Bittman

Published April 25, 2024

There’s no trick to cooking eggs in pastry cream, except to remember that overcooked eggs are essentially scrambled eggs, which is not what you want. You must cook eggs at relatively low heat, and just until they thicken, to keep them smooth and uniform.

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Pastry Cream

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2 1/2 cups 1x