Peachy Creamy Pastry Cream
Perfect for so many things! Layer it in a trifle, fill a cream puff, or eat it from a spoon :)
  • 5 tablespoons cornstarch
  • ½ cup sugar
  • ½ cup lukewarm water
  • 4 egg yolks
  • ¾ cups heavy cream
  • ¾ cups whole milk
  • 4 tablespoons peach schnapps
  • 2 cups whipped cream
  1. In a medium bowl, whisk together the cornstarch and sugar. Add the water and whisk well. Add the egg yolks and beat until combined.
  2. In a medium saucepan, heat the cream and milk until it is bubbly and just beginning to boil. Add half of the hot mixture to the cornstarch mixture while whisking.
  3. Whisk the egg mixture back into the pan with the simmering cream and milk. Cook and whisk on medium-low heat until thick. Whisk like you mean it! You don't want it to scorch.
  4. Remove from heat and add the peach schnapps. (Stand back - the fumes will get you!)
  5. Allow the cream to cool completely, stirring occasionally. Lightly cover with waxed paper while it is cooling so it doesn't form a skin on top.
  6. Once the pastry cream is cool, fold whipped cream into it.
  7. Keep chilled until ready to use.
Recipe by The Rowdy Baker at