AMIEs Pastry Cream

1. 1

   Using an electric mixer, beat the egg yolks and sugar together until pale and creamy.

2. 2

   Stir in the flour.

3. 3

   Add the vanilla or lemon extract and gradually pour the hot milk into the yolk mixture, stirring to combine.

4. 4

   Return mixture to the pan and cook over low heat, stirring until thickened, for about 3-4 minutes.

5. 5

   Do not boil.

6. 6

   Remove from heat and transfer to a bowl.

7. 7

   Cover with a piece of baking paper to prevent a skin from forming.

8. 8

   Refrigerate until cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.