• Cooking Time:
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  • 2 cups milk
  • 1/2 cup white sugar
  • 1 vanilla bean, halved lengthwise
  • 6 egg yolks
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 pinch salt


  • 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.

Categories: Dessert  Filling 
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