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Pastry Cream for Souffle

  • Yield: Makes about 1 cup
Pastry Cream for Souffle

Source: Martha Stewart Living, December/January 1998/1999


  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 vanilla bean, split in half lengthwise


  1. Have ready an ice bath. In a medium bowl, whisk egg yolks with 2 tablespoons sugar and flour until light and pale; set aside.

  2. Place milk and remaining 2 tablespoons sugar in a medium saucepan. Scrape in vanilla seeds; add pod. Bring mixture to a boil. Pour approximately half of just-boiling mixture over reserved egg mixture; whisk to combine. Pour the milk-egg mixture back into the saucepan. Return to a boil, whisking constantly. Cook 2 to 3 minutes.

  3. Pour pastry cream into a medium bowl, and remove vanilla pod. Set bowl over ice bath until chilled.

  4. Lay plastic wrap directly on surface of pastry cream, preventing a skin from forming. Refrigerate until ready to make souffle

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