Pastry Cream – a delicious recipe with milk, egg yolks, sugar, flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour the milk into a medium saucepan and place over medium-high heat.
2
Heat almost to boiling point.
3
Keep hot.
4
Put the 5 egg yolks into the mixing bowl of a stand mixer fitted with the whisk attachment.
5
Beat at medium speed, gradually pouring in the cup of sugar.
6
Raise speed to high and beat until mixture thickens and turns a very pale ivory color.
7
Beat in the flour.
8
While still beating, gradually pour in the hot milk.
9
Pour and scrape contents of bowl back into saucepan.
10
Set over medium-high heat and cook, stirring constantly with a wire whisk.
11
It will get lumpy, but smooth back out again.
12
When mixture comes to boil, reduce heat to low and cook 2 to 3 minutes, still stirring.
13
Remove from heat and beat in vanilla extract.
512
kcal
Calories
16
g
Fat
69
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups milk, 5 egg yolks, 1 cup granulated sugar, ½ cup all-purpose flour, and more.
Yes, Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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