Eggnog Pastry Cream

This Eggnog Pastry Cream is silky and smooth with the flavors of eggnog. It can be used to fill a tart, cake, cupcakes, cream puffs, or as a pudding.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Chill Time 3

Total Time 3 30

Servings servings

Calories 228kcal

Author Meghan

Ingredients

4 tablespoons unsalted butter cold and cut into 4 pieces
5 large egg yolks
3 tablespoons cornstarch
2 cups half-and-half
½ cup granulated sugar divided
¼ teaspoon nutmeg
1 pinch table salt
1½ teaspoons vanilla extract

Instructions

Place a fine-mesh strainer over a medium sized bowl with a wire whisk. Set this aside.
Set aside the cut, cold butter.
4 tablespoons unsalted butter
Whisk the egg yolks in a medium bowl then add 2 tablespoons of sugar and whisk until it has started to dissolve and mixture is creamy, around 15 seconds.
5 large egg yolks
Whisk in the cornstarch until combined and the mixture turns a thick, pale yellow, about 30 seconds.
3 tablespoons cornstarch
Bring to a simmer the half-and-half, 6 tablespoons sugar, nutmeg and salt in a medium saucepan over medium heat, stirring occasionally to dissolve sugar.
2 cups half-and-half, ¼ teaspoon nutmeg, 1 pinch table salt
When the half-and-half mixture has reached a full simmer, gradually whisk it into the egg mixture, which will temper it. Return this combined mixture to the saucepan, making sure to scrape the bowl with a rubber spatula to transfer the entire amount.
Return the custard mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture thickens and becomes glossy. This can take as little as 30 seconds or considerably longer. The important thing is not the actual time but rather that you continue to cook until the mixture thickens until it become the consistency of pudding. If it's not, keep whisking constantly until it thickens. The refrigeration step will help set the pastry cream, but if it's not thick at this point, it won't thicken enough upon chilling. If you're wondering if it has thickened, it probably hasn't because it's pretty obvious and happens quickly.
Remove the pastry cream from the heat and whisk in the butter and vanilla.
1½ teaspoons vanilla extract
Transfer the pastry cream to a fine mesh sieve set over a medium bowl. Whisk it to force it through and remove any lumps or egg clumps.
Press plastic wrap directly on the surface to avoid getting a "skin" on top.
Refrigerate the pastry cream until cold and set, a minimum of 3 hours and maximum of 48 hours.

Notes

Source: Adapted from The Complete America's Test Kitchen TV Show Cookbook

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