My experience was the same as the previous review, it started to seize up and turn to scrambled eggs. I too whisked it to death and all was well, but scared me out of my mind. I definitely could not cook it one minute as it said, I did force myself to cook it about 45 seconds while whisking like crazy. Anyway, flavor was great!
Peanut Butter Pastry Cream
This recipe goes with Peanut Butter-Chocolate Éclairs
Yield: 3 cups
Recipe from
Ingredients
- 2 large eggs
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 2 cups half-and-half
- 1/3 cup creamy peanut butter
- 2 teaspoons vanilla extract
Preparation
- Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in peanut butter and vanilla. Cover and chill 4 hours
Peanut Butter Pastry Cream Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Make-Ahead
- CUISINE: American
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Southern Living
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