Pastry Cream

Preparation info
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is a wonderful base for fruit tarts and flans. It is spooned into baked tart cases and then covered with fresh fruits. Quickly cooked rhubarb and gooseberries or raspberries and strawberries, topping a good pastry cream, in crisp pastry – how does that sound?


  • 4 egg yolks
  • 50 g (2 oz) caster sugar


Cream together the egg yolks and sugar in a bowl. Add the cornflour. Bring the milk to the boil with the vanilla and pour onto the egg yolk mixture. Return the mixture to the pan, bring back to the simmer and cook for a few minutes, making sure it doesn’t boil. Add the cream and butter and then pass through a sieve. Press a piece of greaseproof paper or cling film onto the surface to prevent a