Recipe courtesy of Worst Bakers in America
Ginger Pastry Cream (for Doughnut Filling)
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- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 226
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 5 g
- Cholesterol
- 173 mg
- Sodium
- 51 mg
- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 226
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 5 g
- Cholesterol
- 173 mg
- Sodium
- 51 mg
Ingredients
Directions
- Combine the sugar and crystallized ginger in a food processor and process until very fine.
- Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
- Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
- Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.
