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Pastry Cream for Grape Tart


Use this pastry cream to make our Grape Tart.

Source: Everyday Food, September 2003


  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 1/2 teaspoon vanilla extract


  1. In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.

  2. In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.

  3. Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.

  4. Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.

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