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Francois Payard's Pastry Cream (Creme Patissiere)

  • yield: Makes about 1 1/2 cups

Ingredients

  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, split
  • 3 large egg yolks
  • 1/4 cup sugar
  • 2 1/2 tablespoons all-purpose flour

Directions

  1. Step 1

    In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.

  2. Step 2

    In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.

  3. Step 3

    Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.

  4. Step 4

    Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.

Source
Martha Stewart Living Television