Peanut Butter Pastry Cream

Name: Peanut Butter Pastry Cream
Yield: 3 cups
Ingredients: 2 large eggs; 2 egg yolks; ½ cup sugar; ⅓ cup cornstarch; 2 cups half-and-half; ⅓ cup creamy peanut butter; 2 teaspoons vanilla extract

1 Rating
1 Review

Recipe by Southern Living February 2001

Gallery

Recipe Summary

Yield:

3 cups

Ingredients

2 large eggs
2 egg yolks
½ cup sugar
⅓ cup cornstarch
2 cups half-and-half
⅓ cup creamy peanut butter
2 teaspoons vanilla extract

Directions

Step 1
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

Advertisement

Sort by: Newest

Newest Oldest

katiebkh

01/21/2011

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!

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Peanut Butter Pastry Cream

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Peanut Butter Pastry Cream