French Pastry Cream
"Pastry cream is a light, rich custard filling for any cake, fruit tart, puff or dessert crepe. Lovely poured over fresh fruit cup. Quick and easy to make."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 6
- Yields:
-
2 3/4 cups
ingredients
- 2 1⁄4 cups milk
- 4 large egg yolks
- 2⁄3 cup sugar
- 1⁄4 cup cornstarch
- 1⁄4 cup flour
- 2 teaspoons vanilla
directions
- In a medium saucepan, heat 2 cups milk to boiling.
- While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
- Whisk in cornstarch and flour until smooth.
- Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
- Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
- Whisk constantly.
- Reduce heat to low and cook for another 2 minutes.
- Remove from heat and stir in vanilla or other flavorings.
- Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.
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Reviews
-
This is a perfect PASTRY cream! Wonderful for creme puffs or eclairs and such. This is NOT a pudding consistancy. It is made for piping. Absolutely perfect and now my go to recipe! THANKS Gingerbee -
This is delicious! My new go-to pastry cream! I'm making a tart and I might leave out the flour next time I do that again, but it's perfect as is for éclairs, etc. Absolutely fantastic. -
This is an excellent recipe, and easily the best custard I have ever made. I have never had it come out wrong. Keep in mind this is a recipe for PASTRY cream. It ends up stiff enough to be piped into pastry. I have used this in trifle and it was lovely for that. One of my favorites. Thanks Gingerbee! -
This was good and easy. I only cut down about half of the cornstarch and added a tablespoon or so of milk and it came out to the right consistency. I plan to add whipped topping to lighten it up a bit. Thanks! -
It's a bit thinker than I wanted but adding more milk solved the problem. I'll try leaving out the flour next time
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
