Pastry Cream
From migvia 15 years ago
- 10 minutes to make
- Serves 3
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat. Source: Allrecipes (Kevin Ryan)
Ingredients
- 2 cups milk shopping list
- 1/2 cup white sugar shopping list
- 1 vanilla bean, halved lengthwise shopping list
- 6 egg yolks shopping list
- 4 tablespoons all-purpose flour shopping list
- 4 tablespoons unsalted butter shopping list
- 1 pinch salt shopping list
How to make it
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
The Rating
Reviewed by 3 people-
I love the description of the Dessert Rose. I will try making that desert too.
Thank you for posting this pastry cream recipe you have my 5 fork rating.
Michael
trigger
in loved it
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Yummy!!!
cakelady
in Murray loved it
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I love this! So good! got my 5
shirleyoma
in Cove loved it
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