Options

Format:
Include:
PRINT
See more
Cheesecake Pastry Cream

Cheesecake Pastry Cream

This recipe goes with Cheesecake Cream Puffs

Oxmoor House MAY 2004

  • Yield: 2 cups

Ingredients

  • 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

Preparation

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.)

advertisement

Go to Full Version of

Cheesecake Pastry Cream Recipe

advertisement