Save Recipe Print
Ginger Pastry Cream (for Doughnut Filling)
Total:
1 hr 30 min
Active:
30 min
Yield:
4 cups
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 cups
Level:
Easy

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.

Categories:
Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Red Velvet Whoopie Pies with Chocolate Cream Cheese Filling

Recipe courtesy of Giada De Laurentiis

Candied Ginger

Recipe courtesy of Alton Brown

Whipped Cream

Recipe courtesy of Alton Brown

Spiced Potato-stuffed Pastries: Samosas

Recipe courtesy of Shoba Narayan|Michelle Greenwald

Ginger Carrot Soup

Soy Ginger Dipping Sauce

Recipe courtesy of Alton Brown

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword