• 7 Ratings


Ingredient Checklist


Instructions Checklist
  • Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in flour and cornstarch and continue whisking until well combined.

  • Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Place over medium-high heat and bring to a boil, whisking constantly until thick.

  • Strain through a fine mesh sieve into a large bowl; stir in vanilla. Rub surface of pastry cream with butter to prevent a skin from forming and cover with plastic wrap, pressing down on surface of cream to cover. Transfer to refrigerator until chilled. Gently fold in whipped cream just before using.


7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0