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Pastry Cream Recipe

This Pastry Cream Recipe is so versatile. You can use it as a base for Fruit Tart Recipes or an array of summer dessert recipes: flans, eclairs or trifles.

You may be surprised by the addition of flour to this custard recipe. Creme patissiere (pastry cream) can be prone to splitting if it overheats and tends to be temperamental. The resultant scrambled eggs are irredeemable and not worth the wasted time and ingredients. Flour (or cornflour) stabilizes the mixture and allows it to boil without splitting.

Easy

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients:

6 egg yolks

¾ cup sugar

1 teaspoon vanilla essence or 1 vanilla bean

2 cups milk

3 tablespoons flour

Method:

Pour the milk into a pot. Add the vanilla essence or the vanilla bean to the milk. Bring to just under the boil. If you have used a vanilla pod, scrape out the seeds with the blunt side of a knife. Add the seeds back to the milk.
Beat together the egg yolks and sugar until the mixture is thick and pale in color. Whisk in the flour.
Pour the milk onto the beaten eggs, slowly. Wipe out the pot that you have heated the milk in so that the mixture doesn't catch when you reheat it.
Return the mixture to the pot and place over a low heat. Stirring constantly, allow the mixture to come to the boil and thicken.
Once thickened, remove from the heat. Place a piece of grease-proof paper over the custard to stop a "skin" forming. Allow the custard to cool until you are ready to use it.
This custard recipe can be made up to 3 days in advance.

You can use this pastry cream recipe for Fruit Tart Recipes.

Budget meal planning tip: remember that leftover egg whites from the pastry cream can be used for Angel Food Cake Recipe or meringues.

See our other Simple Dessert Recipes.

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