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Anton Edelmann's Pastry Cream


This pastry cream will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to chill it quickly and thoroughly.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, May 2000


  • 2/3 cup milk
  • 1/4 vanilla bean, split and seeds scraped
  • 1 large egg yolk
  • 2 tablespoons sugar
  • 2 1/2 tablespoons all-purpose flour


  1. Place milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat.

  2. In a medium bowl, whisk egg yolk and sugar together until pale and creamy. Add flour, and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve.

Reviews Add a comment

  • bklynbaker
    26 DEC, 2011
    Do not waste your vanilla beans on this one. It is like glue! I followed instructions exactly.