Cheesecake Pastry Cream

Oxmoor House
2 cups


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1 large egg
1 egg yolk
1/4 cup sugar
3 tablespoons cornstarch
1 cup half-and-half
1/2 (8-ounce) package cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 teaspoon grated orange rind


Whisk first 4 ingredients in a heavy saucepan. Gradually add half-and-half. Bring to a boil over medium heat, whisking constantly. Cook 1 to 2 minutes or until thickened and bubbly. Remove from heat; whisk in cream cheese and remaining ingredients until smooth. Transfer to a small bowl; cover and chill at least 4 hours. (Cheesecake Pastry Cream will be thick.)

Created date

August 2009