© Johnny Miller
Chocolate Pastry Cream
- TOTAL TIME: 15 MIN plus 2 hr cooling
- SERVINGS: about 1 quart
This chocolate cream is a delicious, easy-to-make filling for cream puffs.
Slideshow: Custard & Cream Pie Recipes
- 6 egg yolks
- 9 tablespoons sugar
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons cornstarch
- 2 2/3 cups milk
- 1 1/3 cups heavy cream
- 1 1/4 cups chopped dark chocolate
- In a bowl, whisk the egg yolks, sugar, flour and cornstarch. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes. Off the heat, whisk in the dark chocolate until melted. Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.