Ginger Pastry Cream (for Doughnut Filling)

Name: Ginger Pastry Cream (for Doughnut Filling)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 cups
Ingredients: 1 cup sugar; 1/2 cup chopped crystallized ginger; 3 cups milk; 9 large egg yolks; 6 tablespoons cornstarch; 1 teaspoon ground ginger

Recipe courtesy of Worst Bakers in America

Show: Worst Bakers in America

Episode: Bakery Battle

Ginger Pastry Cream (for Doughnut Filling)

0 Reviews

Level: Easy
Yield: 4 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

226

Total Fat

6

Saturated Fat

3

Carbohydrates

38

Dietary Fiber

0

Sugar

33

Protein

5

Cholesterol

173

Sodium

51

Total: 1 hr 30 min (includes chilling time)
Active: 30 min

Level: Easy
Yield: 4 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

226

Total Fat

6

Saturated Fat

3

Carbohydrates

38

Dietary Fiber

0

Sugar

33

Protein

5

Cholesterol

173

Sodium

51

Total: 1 hr 30 min (includes chilling time)
Active: 30 min

Ingredients

1 cup sugar

1/2 cup chopped crystallized ginger

3 cups milk

9 large egg yolks

6 tablespoons cornstarch

1 teaspoon ground ginger

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.