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Vanilla Pastry Cream Recipe

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This recipe for Vanilla Pastry Cream, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Friday, March 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 egg yolks
1/2 cup sugar
1 tsp vanilla extract
2 cups milk
6 Tbs flour

Directions:
Directions:
Beat egg yolks with 1/4 cup of the sugar until fluffy and pale. Stir in vanilla and 1/2 cup of the milk. Sift flour and add to the eggs mixture. Blend well. In a deep saucepan, bring the remaining 1 1/2 cups of milk and the remaining 1/4 cup of sugar to a boil. Remove from heat and gradually pour the hot milk in a slow stream into the egg mixture while beating rapidly. Quickly return all of the ingredients to the saucepan and boil approximately 2 minutes or until thick. Stir constantly and rapidly with a wire whisk to avoid scorching. Remove from the heat and pour into a bowl. If the pastry cream is not to be used right away, brush top of cream with melted butter to prevent a skin from forming. Cool and cover with wax paper. Will keep several days refrigerated, or it may be frozen. Store in a glass, plastic or stainless steel dish. Before using beat at a moderate speed with a wire whip, egg beater or mixer until smooth. Makes 3 cups.

 

 

 

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