In the How to Make: Pastry Cream section, I present to you the most classic of creams, to use for filling cakes, cream puffs, brioches, but remember that even for this ingredient the only limit is your imagination. With these ingredients, you will get a thick and full-bodied cream, ideal for decorating your desserts.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5 egg yolks
- 1 1/4 cups sugar (about 10 tablespoons)
- 1 cup all-purpose flour (about 6.5 tablespoons)
- 4 1/4 cups milk
- 1 packet vanillin (0.4 g)
Preparation
Put the milk and a packet of 0.4 g vanillin in a saucepan and heat until it is just about to boil.
In a bowl, place the egg yolks with the sugar and beat with a whisk until light and frothy.
Gradually add the flour and continue to beat with the whisk until well blended.
Pour the hot milk in a thin stream into the egg and sugar mixture, stirring constantly with a whisk.
Then put everything back into the saucepan and cook over medium/low heat, stirring continuously, until it thickens well.
Place in a bowl, cover with plastic wrap, and let it cool.
You will get about 3 lbs of pastry cream.
Notes
The plastic wrap prevents the cream from forming a dry, hard film on the surface.
With these amounts, you will obtain about 3 lbs of pastry cream.
For cherry syrup pastry cream click here.
If you liked How to Make: Pastry Cream, check out the other tasty recipes with pastry cream :
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