Steps to Make How To Make Pastry Cream For Tarts

Pastry Cream For Pies

Pastry cream, also called creme patissiere, is a rich, thick and creamy custard made from a mixture of milk, eggs, sugar, flour and cornstarch (corn flour).

Recipe Summary Pastry Cream For Pies

A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs.

Ingredients | How To Make Pastry Cream For Tarts

1 cup milk

3 egg yolks

½ cup white sugar

¼ cup all-purpose flour

1 tablespoon butter

1 tablespoon vanilla extract

Directions

In a small saucepan, Heat milk to boiling point and remove from the heat.

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.

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.

Info | How To Make Pastry Cream For Tarts

prep: 30 mins cook: 30 mins total: 1 hr Servings: 8 Yield: 1 9-inch pie

TAG : Pastry Cream For Pies

Desserts, Specialty Dessert Recipes, Fruit Pizza Recipes,