Pastry Cream


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  • Yield : 2 cups

This makes an excellent filling for doughnuts and pastries, or use between cake layers.
It also can be used for dipping fruit or cookies.


  • 1 1/4 cups milk
  • 1/2 cup sugar
  • 1/4 cup cake flour
  • 1/2 tsp. sea salt
  • 4 egg yolks
  • 1 tsp. vanilla extract


Step 1

In a small bowl, mix sugar, flour and salt. Set aside.

Step 2

In a medium bowl, whisk egg yolks to blend, then slowly add the flour mixture while whisking.

Step 3

In a saucepan, scald the milk over medium high heat until bubbles form around edge of pan, but it's not yet boiling.

Step 4

Remove from heat and slowly add to the flour mixture whisking constantly.

Step 5

Return to saucepan, and place over medium heat. Whisk constantly for about 3 minutes until it thickens and begins to boil.

Step 6

Stop whisking to check if the mixture is boiling. If not, continue whisking, stopping to check for boiling regularly.

Step 7

Once boiling, whisk quickly for a few seconds to disperse heat, and remove from stove.

Step 8

Pour into a heat safe bowl and stir in vanilla extract.

Step 9

Place plastic wrap directly onto cream and place in fridge for 4 hours.

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