Recipe courtesy of Laura Calder
Pastry Cream
- Level: Easy
- Yield: About 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 0
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 138
- Sodium
- 57
- Total: 30 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 10 min
Ingredients
2 cups/500 ml milk
1 vanilla bean, split lengthwise
6 egg yolks
1/2 cup/100 g sugar
1/3 cup/40 g all-purpose flour
Pinch salt
1/2 cup/125 ml heavy cream, whipped
Directions
- Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
- Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.