Christian Works Class

Pastry Cream
Pastry Cream is a rich, thick custard used in numerous applications.
Author: Joe the Baker
  • 2 c whole milk
  • 4 large egg yolks
  • 4 oz granulated sugar
  • 1 oz unsalted butter optional
  • Vanilla to taste
  1. Set aside a small amount of milk and gently heat the rest.
  2. Whisk together sugar and cornstarch.
  3. Add the reserved cold milk to the yolks and beat slightly.
  4. Whisk yolk mixture into dry mixture until incorporated.
  5. Temper new egg mixture with warm milk. Ensure everything is well blended.
  6. Return to heat and whisk constantly until it becomes a thick, firm, custard.
  7. Allow to boil for a few minutes longer until the pastry cream becomes shiny and smells and tastes sweet.
  8. Add vanilla and/or other flavorings, and butter if desired.
  9. Strain.
  10. Spread onto a plastic covered surface to cool.
Recipe Notes

Tip: To combine the wet and dry ingredients, pour a small amount of the egg mixture into the center of the dry ingredients and whisk in small circles to fully incorporate. Slowly move outward, gradually adding eggs, until a smooth mixture forms.
Storage: Sprinkle the surface of the pastry cream with granulated sugar. Run a cold butter block over the top and then place plastic wrap directly onto the cream. Store 4-5 days in the refrigerator. Pastry cream does not freeze well.

Creme Anglaise
Creme Anglaise is a custard sauce often used as an ice cream base.
Author: Joe the Baker
  • 1 quart half and half
  • 1 vanilla bean
  • 10 large egg yolks
  • 10 oz granulated sugar
  1. Heat half and half in a pot with a sliced vanilla bean and/or other spices/herbs.
  2. Bring to boil.
  3. Remove and cover the pot, then let cure to add flavor.
  4. Whisk together egg yolks and sugar until very smooth.
  5. Slowly temper the sugar/egg mixture with the half and half mixture.
  6. Return the mixture to the pot and cook to a temperature of 160-180 degrees Fahrenheit, or until it just starts to thicken.
  7. Add any liquid flavorings, such as coffee or liquor.
  8. Pour into a stainless bowl and rest in a bowl of ice, allowing to cool gently.
Recipe Notes

Tip: The finished anglaise should be thick enough to coat the back of a spoon and not run off. If you blow on the back of the spoon and circles form, the anglaise is done.
Storage: Do not place the anglaise directly into the refrigerator or freezer, as it will lose its consistency. Once cooled, it can be refrigerated 4-5 days or frozen.

Cheesecake Filling
Cook Time
1 hr
The custard that needs no introduction.
Servings: 8
Author: Joe the Baker
  • 2 lbs cream cheese
  • 10 oz granulated sugar
  • 3 large egg yolks
  • 4 large eggs
  • 1 c heavy cream
  • Vanilla to taste
  • Citrus zest to taste
  1. Cream together cheese and sugar.
  2. Add eggs and flavoring.
  3. Add cream.
  4. Line pan with plastic wrap and fill with custard.
  5. Bake in a water bath at 325 degrees Fahrenheit until custard sets, about 1 hour.
  6. Chill uncooked batter for several days, or make to serve.
Recipe Notes

For the perfect crust recipe, go to /desserts/vanilla-bean-cheesecake/.

Warm Chocolate Tart
This decadent chocolate custard can be served with or without a tart shell.
Servings: 8
Author: Joe the Baker
  • 6 oz cream
  • 4 oz whole milk
  • 8 oz chocolate chopped
  • 1 large egg
  1. Combine liquid and heat until near boiling.
  2. Pour over chocolate and allow to sit for about 10 minutes.
  3. Whisk until well combined.
  4. Pour mixture over egg, whisking, until well mixed.
  5. Strain.
  6. Pour chocolate mixture into baked tart shell or silicone mold and bake at 300 degrees Fahrenheit until the chocolate sets.
Recipe Notes

Storage: Made to serve. Refrigerate for 1-2 days. Does not freeze well.

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