Ingredients for Danish Confectioners Cream Filling
- 1 cup half-and-half
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
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How to Make Danish Confectioners Cream Filling
- In a small saucepan, whisk together 1 cup of half and half, 1/4 cup cornstarch, and 1/2 cup granulated sugar until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens slightly (about 5-7 minutes).
- In a separate small bowl, whisk together 2 large egg yolks and 1 teaspoon of vanilla extract.
- Temper the egg yolks by slowly whisking a few spoonfuls of the hot cream mixture into the yolk mixture. This prevents the yolks from scrambling.
- Gradually pour the tempered yolk mixture into the saucepan with the remaining cream mixture. Cook, stirring constantly, for about 30 seconds, or until the mixture is slightly thickened and smooth. Do not boil.
- Immediately scrape the pastry cream into a bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled. The cream will thicken further as it cools. Can be kept refrigerated for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
104g
Fat
94g
Carbs
15g
