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Recipe Summary test

prep:
20 mins
cook:
5 mins
total:
25 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a standing mixer fitted with the whisk attachment, whip the yolks and sugar on high speed until pale and thick enough to hold a ribbon, 3 to 4 minutes. Reduce the speed to low and slowly add the flour, beating until combined. Gradually add the milk, mixing until well combined.

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  • In a medium saucepan, cook the yolk mixture over medium heat, whisking constantly, just until the mixture boils, 3 to 4 minutes. Remove from the heat; stir in the butter and vanilla.

  • Strain the pastry cream through a fine-mesh sieve. Let cool slightly. Cover with plastic, putting plastic directly on the pastry cream so that it doesn't form a skin. Refrigerate until chilled completely.

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