Pastry Cream
Posted on Dec 8, 2010 in How to... | 16 comments
INGREDIENTS
- 2 cups milk
- 4 egg yolks
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup sugar
- vanilla or lemon zest or orange zest (depending on what you want to combine)
- 1 tablespoon butter
METHOD
- In a saucepan boil the milk and keep it hot.
- In a bowl mix the egg yolks, the flour, the cornstarch, the sugar, put then in a clean saucepan and slowly add the hot milk and stir.
- When you add all the milk, cook over low heat until it thickens.
- Finally add the flavor of our choice and the butter and mix.
- Pour the mixture into a bowl and cover the surface with plastic film so it does not make a crust and let it cool.
TIP: If you want to make a fluffy cream, do not add the butter at the end and when it cools add 1 cup of whipped cream and stir.
I am Livya from Greece, I'm 27 years old, I love cooking and I work as graphic-web designer.
Pretty darn simple. What would you put this on?
I love this…wonderful recipe! I can eat creamy all day:))and everyday!
thx for sharing recipe.. What can I serve this with?
this is a basic recipe for desserts that need pastry cream.
you can wait for an example tomorrow…..
aahhh… oke
Can’t wait ur recipe tomorrow
cheers
Yum-a-licious!
This is always good for Choux pastry filling or pudding sauce (with thinner version mixture off course).
A valuable recipe to have on hand!!
I love pastry cream. The bad part, I would probably eat it plain.
Great pastry cream recipe and so simple, which I love!
yum yum yum. i would dab it on everything!
That seems simple enough – thanks!
Mmmmm…can’t wait to see your next post!
I have been looking for a recipe like this to fill low carb cakes. I will need to sub the flour and cornstarch, but I think that is doable. Thanks!
Perfect,everyone needs a good pastry cream recipe!
Great recipe for a classic!