Raspberry Pastry Cream

Written by Jamie on August 12, 2012


Here is a recipe for a delicious pastry cream that will compliment almost any dessert with absolute deliciousness.  This recipe makes about 3 cups of pastry cream.


  • 2 cups half and half
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 6 oz boxes of fresh raspberries or 10 oz frozen bag


  1. Process raspberries into a puree
    1. Puree in the blender
    2. Strain the puree to remove the seeds
    3. The recipe needs 1 cup of puree
  2. In a small saucepan:
    1. Warm the half and half over low heat until it is just hot enough to steam. 
  3. In another bowl:
    1. Whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
    2. Once the half and half is steaming, add half of it, whisking constantly, to the egg mixture.
  4. Add the milk and eggs back into the hot milk 
    1. Continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. 
  5. Remove from the heat, stir in the raspberry puree. 
  6. Chill the cream prior to using, preferably overnight
    1. Place parchment or wax paper over the top to prevent a "pudding skin" from forming.



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