Use to make Vanilla Cream-Filled Doughnuts from chef Joanne Chang's "Flour" cookbook.



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.

  • Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.

  • Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Reviews (2)

16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Drop the milk down to 1 1/4 cups and it will turn out much better. I used 1 1/2 cups the first time around and the cream was too runny. Second time, with 1 1/4 was perfect. More like the vanilla cream in her video. Otherwise, best pastry cream to date.
Rating: Unrated
I followed the directions and found that this was very simple and I was surprised that all the ingredients were stocked in my kitchen. Very yummy