Danish – Confectioners Cream Filling

May 06, 2023May 6, 20230 1

5 min

10 min

2 hours 15 min

Easy

Servings Per Recipe

Calories

175

Sugar

Fat

14g

1.	In a small saucepan, whisk together half-and-half, cornstarch and sugar until combined.
2.	Cook over medium heat, whisking constantly, until mixture thickens, about 5-7 minutes.
3.	In a small bowl, whisk egg yolk until smooth.
4.	Slowly add about 1/2 cup of the hot cream mixture to the egg yolk, whisking constantly to temper the egg yolk.
5.	Gradually pour egg yolk mixture back into the saucepan, whisking constantly.
6.	Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon, about 2-3 minutes.
7.	Remove from heat and stir in vanilla.
8.	Pour mixture through a fine mesh strainer into a heatproof bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
9.	Chill in the refrigerator for at least 2 hours or overnight.

This confectioners cream filling is easy to make and tastes delicious.
It can be used in a variety of pastry and dessert recipes.

The cream filling can be a bit rich for some people, and it does need some time to chill before use.

While this recipe is not exactly healthy, it does contain small amounts of calcium and protein from the half-and-half and egg yolk.

	1 cup half-and-half or 1 cup heavy cream
	1 1/2 tablespoons cornstarch
	2 tablespoons sugar
	1 large egg yolk
	1 teaspoon vanilla