Pastry Cream
  • 2 cups Whole Milk
  • 1 TB Cardamom Pods, crushed slightly
  • 5 Large Egg Yolks (This is about 1/3 cup)
  • 1/2 cup Sugar
  • 1/4 cup + 2 TB AP Flour
  • 2 TB Unsalted Butter
  • 1 tsp Vanilla Extract
  1. In a medium saucepan over medium-high heat, bring milk and cardamom pods just to a boil, cover and let steep for about 10 minutes.
  2. Strain milk through 2 layers of cheese cloth into a vessel you can pour from.
  3. Whisk egg yolk, sugar, and flour in a medium bowl until well combined.
  4. Gradually whisk in the milk.
  5. Return the mixture to saucepan and, whisking constantly, cook over medium heat until the pastry cream begins to boil and starts to thicken, about 5 minutes.
  6. Remove from heat and whish in the butter and vanilla extract.
  7. Transfer to a clean bowl and press plastic wrap down upon the surface to prevent crust from forming.
  8. Chill at least 4 hours or until cold... up to 1 day.
I usually flavor my pastry cream with cardamom, it's an affectation.