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Pastry Cream Filling

chef.jackson's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Flour 6 Tablespoon, sifted
  Egg yolks 6 , beaten
  Milk 2 Cup (32 tbs)
  Vanilla 3⁄4 Teaspoon

1. Mix sugar and flour in the top of a double boiler.
2. Beat in egg yolks until blended.
3. Scald milk, then pour it gradually over the sugar-flour-egg mixture, stirring constantly with a fork or wire whisk.
4. Place pan over simmering water in base of boiler, and continue stirring briskly until mixture is thick and smooth. Do not let the mixture boil.
5. Cool, covered; stir occasionally while cooling to prevent a skin forming.
6. When cold, stir in the vanilla.
7. For a luxury filling, fold 1/2 cup whipped heavy cream into the cooled pastry cream. Do not reheat.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cook Time: 
10 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1153 Calories from Fat 355

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 17.2 g85.8%

Trans Fat 0 g

Cholesterol 1155.7 mg385.2%

Sodium 226.1 mg9.4%

Total Carbohydrates 163 g54.3%

Dietary Fiber 2.4 g9.7%

Sugars 91.6 g

Protein 38 g76.3%

Vitamin A 35.2% Vitamin C

Calcium 64.1% Iron 37.7%

*Based on a 2000 Calorie diet

Pastry Cream Filling Recipe