Pastry Cream for Pies

Pastry Cream for Pies

25

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

Ingredients

1 h servings 115 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

25
  1. 30 Ratings

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This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious.

This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and then po...

This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very, very good. Great filling for Boston Cream Pie.