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.



Ingredient Checklist


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

  • 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 (1)

3 Ratings
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Rating: 1 stars
Do not waste your vanilla beans on this one. It is like glue! I followed instructions exactly.