Pastry Cream for Pies & Cakes

A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit.

Pastry Cream for Pies & Cakes


  • 1 cup milk
  • 3 egg yolks
  • 1/2 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract


1 In a small saucepan, Heat milk to boiling point and remove from the heat. 2 In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour. 3 Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.


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