Rating: 3 stars
232 Ratings
  • 5 star values: 39
  • 4 star values: 46
  • 3 star values: 85
  • 2 star values: 48
  • 1 star values: 14
  • 232 Ratings

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Credit: Christopher Baker

Recipe Summary test

hands-on:
10 mins
total:
2 hrs 10 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.

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  • Remove from heat and whisk in the vanilla, then the butter, a few pieces at a time, until melted and smooth. Pour into a bowl. Place a piece of parchment or wax paper directly on the surface of the pastry cream and refrigerate until completely cool, at least 2 hours and up to 2 days.

Nutrition Facts

113 calories; fat 6g; saturated fat 3g; cholesterol 81mg; sodium 56mg; protein 2g; carbohydrates 12g; sugars 10g; calcium 43mg.
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