Pastry cream

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 40 g caster sugar
  • 3 egg yolks
  • 50 g


In a mixing bowl gradually beat the sugar with the egg yolks and continue beating until the mixture is pale and forms an unbroken stream when the beaters are lifted a few centimetres above it. Beat in the flour and gradually beat in the milk. Pour the mixture back into the hot pan and place over a medium to high heat. Now beat with a wire whisk, covering all the bottom of the pan, until the mix