When I was growing up, Sundays were my favorite day. After boiling the chicken, my mother occasionally coated it in seasoned flour before frying it.
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 2 cups milk
- ½ cup white sugar
- 1 vanilla bean, halved lengthwise
- 6 egg yolks
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1 pinch salt
Instructions
- Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
- Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
- When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
- Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 34 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as directed, with the exception of adding the vanilla seeds also. Yum! This was easy and delicious in cream puffs.
Just less butter and less sugar . But I really like for my pastries
This is a great recipe for pastry cream or an egg custard this is not a vanilla pudding, great recipe none the less!
Not sure if it was because my pans are too heavy or because I am cooking with electric heat, but my milk must have evaporated as I was bringing to a boil. By the time I added the tempered egg mixture back to the pan, it thickened up very quickly and became the consistency of a thick paste. Will try again, but will up my heat to medium high as to bring it it a boil faster.
Very rich and creamy. The whole family enjoyed it!
Excellent! Followed exact directions except for using 1 1/2 teaspoons of vanilla instead of vanilla bean. Definitely recommend!
This was a very good base for a lemon custard that I made. That said, I almost gave the recipe 4 stars for being unnecessarily complicated. If the mixture is all brought to a boil at the end anyway, why the need for painstakingly dribbling hot milk into the yolk? I just put all the ingredients together into a saucepan and kept whisking until it thickened at 170 degrees in a matter of minutes.
Perfect!! I wouldn’t change a thing, except to double the recipe so I can enjoy the leftovers!
Easy and delicious
Delicious! Added a little lemon extract as well to give it a little zing.
This is the best pastry cream recipe! Easy, we usually have everything on hand, turns out perfect every time
This was an amazing recipe I just ate it as is like a pudding with some fresh fruit!
> This recipe is OUTSTANDING and EASY to make.
Absolutely beautiful! I didn’t add quite as much butter, but did strain it so it was smooth and glossy. Tastes fantastic on top of my pavlova!
It’s perfect. Just follow the recipe.
I made this cream for my Napoleon and it was absolutely perfect and so delicious! I have no words!
Love the flavor and texture! I used homemade vanilla extract instead of the bean. The first batch I made didn’t thicken (cooks error) but the flavor was great so we used it for other things, the 2nd batch was perfect. Great recipe, will be my go to one from now on!! Thanks
This was the first time I made it, & it is one of the best custards I’ve done. I used it for Banana Pudding!!!
So simple and yummy. I used vanilla extract instead of vanilla bean. Quick and versatile. I immediately poured some over canned mandarin orange slices. Yummy
This made a beautiful custard, perfect for putting in things or just eating by its self! Will definitely make again!
Delicious! I used vanilla extra instead of the vanilla bean. It was very good.