Chocolate Pastry Cream

Total Time:
4 hr 45 min
5 min
4 hr 40 min

8 cups

  • 1 quart milk
  • 2 cups granulated sugar
  • 6 ounces semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 10 large egg yolks, beaten
  • 1/2 cup cornstarch
  • 1/2 cup water
  • 2 tablespoons butter
  • Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles

    Recipe courtesy of Rachael Ray