Pastry cream


I got the whisk and licked the excess. There was no need to be washed after that. I could not resist to this thick cream that was trapped between wires. And it wasn't even chocolate. Just a humble pastry cream. But I had to check if I've done it ok ... shouldn't I ? It's not my fault that I couldn't say if it was ok or not right away... lol .. I could even start to taste from the bowl.

You can tell that I was making pastry cream for a dessert. The pastry cream is used in many desserts .. is a more thick version of custard. It is easy to prepare, just needs some attention when we incorporate the egg mixture so as not to make an omelet instead of a cream. Do not forget to cover with the membrane when it is ready so that doesn't form a crust on top. You can have it in the fridge for up to two days before using it.

Good luck !




Ingredients : 

  • 300 ml milk (whole or 2%)
  • 3 egg yolks
  • 50 gr sugar
  • 20 gr all purpose flour (sifted)
  • 20 gr cornstarch (sifted)
  • 1 tsp vanilla extract

Preparation : 

  1. In a sauce pan put milk to thoroughly warm up till bubbles are formed at the sides of the pan.
  2. Meanwhile, in a heatproof bowl put egg yolks and sugar.
  3. Mix till well combined.
  4. Add sifted flour and cornstarch and mix till you get a smooth paste.
  5. Remove sauce pan from heat and add a spoonful of milk in the egg mixture stirring vigorously.
  6. Add slowly the rest of the milk and keep stirring rapidly.
  7. Return mixture to the sauce pan and back to the law heat.
  8. Stir continuously till the cream thickens.
  9. When ready, put in a clean bowl and add vanilla. Mix well.
  10. In case your cream gets curdles, use a strainer to pour cream through.
  11. Cover with membrane in order to prevent the forming of a crust. Let it cool at room temperature.
  12. When cooled, put in the fridge till needed.
  13. You should whisk it once more before use it so that is fluffy again.


Adapted recipe from Joy of Baking