Pastry Cream for Pies23 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit.” - by Jackie
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 115 cal
- 3.7 g
- 17.3 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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...." See more"
"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 t..." See morehe 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!"
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