Pastry Cream

1. 1

   In a small saucepan, heat until steaming but not boiling: 1 cup milk.

2. 2

   While the milk heats, beat until thick in a small bowl: 3 egg yolks, 1/2 cup sugar.

3. 3

   Add and beat until smooth: 3 tablespoons flour.

4. 4

   Continue beating while slowly adding the hot milk.

5. 5

   Pour the mixture into the saucepan and place over medium heat.

6. 6

   Continue beating until the mixture thickens and comes to a simmer.

7. 7

   Stir with a wooden spoon or heat-proof spatula for 2 or 3 minutes more, carefully scraping the sides and bottom of the pan to prevent scorching.

8. 8

   Remove from the heat and add: 1 tablespoon butter, A pinch of salt, 1/2 teaspoon vanilla extract.

9. 9

   Stir until the butter is melted and the pastry cream is smooth.

10. 10

    Transfer to a small bowl, place plastic wrap right on the surface of the pastry cream to prevent a skin from forming, and chill thoroughly before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.