Pastry Cream for Pies

Pastry Cream for Pies

24
Jackie 0

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

Ingredients 1 h {{adjustedServings}} servings 115 cals

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Nutrition

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  • 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 24

  1. 29 Ratings

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CINDYOWE
1/17/2005

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.

Shea
7/3/2008

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 poured the whole thing into the sauce pan I was already using. I used a whisk and mixed it well, continuing to do so on a very low heat until properly thickened. I then finished the recipe as stated. I used this in empanadas and it was awesome! I'll definitely use it again!

hartfordPatrick
6/23/2009

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.