Florence Fabricant's Pastry Cream

1. 1

   Scald the milk in a heavy 2-quart saucepan.

2. 2

   Remove from heat.

3. 3

   Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color.

4. 4

   Beat in the flour.

5. 5

   Slowly pour the hot milk into the egg mixture, beating constantly.

6. 6

   Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil.

7. 7

   It should thicken to about the consistency of pudding.

8. 8

   Cook a few seconds longer, then strain into a metal bowl.

9. 9

   Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.