Pastry Cream

The perfect filling for a pie or tart. Creamy and sweet.

Pastry Cream

Pastry Cream

Yield: ± 450 grams
Prep Time: 10 minutes
Total Time: 10 minutes

Creamy and sweet pastry cream.


  • 3 Egg Yolks*
  • 80 grams of Sugar
  • 1 teaspoon Vanilla Extract
  • 40 grams of Flour
  • 350 grams of Milk


  1. Mix together egg yolks, sugar and vanilla extract.
  2. Add flour and mix until fully dissolved. 
  3. Warm the milk in a saucepan, once it start to boil turn off the heat. 
  4. Add a little bit of the milk to the egg yolk mixture and mix well, until fully incorporated. 
  5. Add the rest of the milk and mix well, until fully incorporated. 
  6. Pour mixture into the saucepan, slowly bring to a boil while continuously stirring. 
  7. Once it has thickened enough turn off the heat.
  8. Pour into a dish and cover it with plastic wrap.
  9. Place in the refrigerator until completely cooled.


*Make sure this ingredient is at room temperature.

Used in the following recipes:



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