advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pastry Cream

This pastry cream is used to make a delicious Neapolitan Easter Pie.

  • Yield: Makes about 2 1/2 cups
Pastry Cream

Source: The Martha Stewart Show

Ingredients

  • 3 large egg yolks
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 cups whole milk
  • 1 vanilla bean, split and scraped
  • Pinch of salt

Directions

  1. Prepare an ice bath; set aside. In a medium bowl, whisk together egg yolks, flour, and sugar; set aside. In a medium saucepan over medium-high heat, combine milk, vanilla bean, and salt. Bring just to a boil.

  2. Using a measuring cup or a ladle, slowly pour about 1 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until thick 1 to 2 minutes.

  3. Strain through a fine mesh sieve into a medium bowl set over the ice bath. Let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the pastry cream. Transfer to refrigerator until cold, at least 1 hour, and up to overnight. Just before using, remove from refrigerator, and whisk to soften slightly.

Related Topics