Vanilla Pastry Cream


1 and 1/2 cups half and half
4 egg yolks
1/2 cup sugar
1/3 cup flour
pinch of salt
1 tsp vanilla extract
This pastry cream is perfect for filling donuts, eclairs or cream puffs.

  • Heat the milk in a sauce pan over medium high heat until warm.
  • Set aside until it is cool enough to touch, but still warm
  • In a mixing bowl, whisk together the egg yolks and sugar until smooth and thick.
  • Whisk in the flour and salt.
  • Slowly pour in the warm milk while whisking the egg and sugar mixture constantly.
  • Transfer the mixture back to the sauce pan.
  • Cook the mixture over medium heat, stirring constantly so the bottom doesn’t scorch.
  • It will quickly start to thicken to the consistency of pudding.
  • When large bubbles start to pot through the liquid the pastry cream is nearly done.
  • Continue stirring for 1 to 2 minutes longer.
  • Set a strainer over a clean bowl and strain the pastry cream to get out any lumps.
  • Press a piece of plastic wrap against the surface of the pastry cream and refrigerate until ready to use.




15 min


10 min


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