Pastry Cream for Pies Popular Recipes

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Pastry Cream for Pies

"A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs."

Ingredients :

1 cup milk
3 egg yolks
1/2 cup white sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 tablespoon vanilla extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

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.