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Pastry Cream
Mamacita25, California

  • 5 egg yolks 
  • 3 oz. sugar (1/2 cup) 
  • 2 T. flour 
  • 2 T. cornstarch 
  • 1 T vanilla powder or extract 
  • 1 cups milk

Whisk the egg yolks and sugar together in a small saucepan until they become pale yellow. Gradually work in the flour, cornstarch and vanilla powder until everything is well combined. Add the milk to the egg mixture. Bring everything to a boil, whisking constantly, and remove from the heat when slightly thickened. Strain the Pastry Cream through a coarse strainer into a bowl. Cover with plastic wrap touching the surface of the pastry cream so that a film does not form and cool in the refrigerator before using. To lighten up the cream you can use skim milk and use just 3 egg yolks.



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