Pastry cream can be used as a base for soufflés or in baked tart shells as a sweet layer of custard beneath a topping of raw fruits such as orange sections or raspberries. It is also the classic filling for éclairs, plain or flavored or blended with whipped cream.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
In a small saucepan, heat until steaming but not boiling: 1 cup milk.
Step 2
While the milk heats, beat until thick in a small bowl: 3 egg yolks, 1/2 cup sugar.
Step 3
Add and beat until smooth: 3 tablespoons flour.
Step 4
Continue beating while slowly adding the hot milk. Pour the mixture into the saucepan and place over medium heat. Continue beating until the mixture thickens and comes to a simmer. 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.
Step 5
Remove from the heat and add: 1 tablespoon butter, A pinch of salt, 1/2 teaspoon vanilla extract.
Step 6
Stir until the butter is melted and the pastry cream is smooth. 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.
