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Pastry Cream

SUBMITTED BY: Kevin Ryan      PHOTO BY: Nana Sidek

"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."
SERVINGS & SCALING
Original recipe yield: 3 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups milk
  • 1/2 cup white sugar
  • 1 vanilla bean, halved lengthwise
  • 6 egg yolks
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 pinch salt

DIRECTIONS

  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. 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.
  3. 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.
  4. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2006 by Nana Sidek
This is the best ever pastry cream that i ever make. sure a keeper.

25 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2006 by MARYJC21
Ridiculously easy! So good! I did scrap about 1/2 of the vanilla bean into the milk. Yummy! I am using this for a filling for crepes with some fruit topping on it! Delicious!

23 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2006 by j
An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla flavor. I too was a little skeptical about the amount/choice of flour as a thickener, but no problem there - worked like a charm. No "flour-y" taste at all. I did strain the mixture, and it was smooth as silk. Bakery shop quality, and I found a home for a lonely bean that was sitting in my pantry. I could see this going into a lot of things - eclairs, cream puffs, trifle...even eating it alone as a pudding. Tomorrow, it gets used as a filling for a Boston Cream Pie. Good job, Kevin. Thanks for posting this one.

23 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 130

  • Total Fat: 7.2g
  • Cholesterol: 120mg
  • Sodium: 57mg
  • Total Carbs: 13.6g
  •     Dietary Fiber: 0.1g
  • Protein: 3.1g

VIEW DETAILED NUTRITION

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