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2 c Whole milk
3/4 c Sugar
4 Egg yolks
1/4 c Cornstarch
1 ts Vanilla
COCONUT CREAM VARIATION
1 c Coconut
Whipped cream
Toasted coconut
-BANANA CREAM VARIATION-
4 Bananas; sliced
Whipped cream
-CHOCOLATE CREAM VARIATION-
1/2 c Chocolate chips OR shaved
-semi-sweet chocolate bar
Whipped cream
Chocolate curls
Place all ingredients in a heavy bottomed saucepan. Mix well. Place over
medium heat and stir constantly until thickened.
Coconut: Add coconut to pastry cream. Pour into a pre-baked 8″ pie shell
and refrigerate until cool. Top with whipped cream and sprinkle with
toasted coconut.
Banana: Slice 4 bananas into pastry cream. Pour into a prebaked pie shell
and refrigerate until cool. Top with whipped cream.
Chocolate Cream: While pastry cream is still hot, stir in chocolate until
smooth. Pour into baked pie shell and refrigerate. Top with whipped cream
and chocolate curls.
Yield: 6 servings.
This restaurant is owned by Candi Bachtell.
Yields
6 Servings
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