Pastry Cream

Preparation info
  • Makes

    1¾ cups

    • Difficulty

      Easy

Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Rich, delicious filling for many tarts

Ingredients

  • 3 egg yolks, beaten
  • ½ c. sugar
  • tsp. salt<

Method

  • Combine egg yolks, sugar, salt, flour and cornstarch in top of double boiler. Gradually stir in light cream.
  • Cook over boiling water, stirring constantly, until mixture thickens so it will pile slightly when dropped from spoon. Remove from heat and stir in vanilla. Place waxed paper or saran or other plastic wrap directly on top of mixture. Cool.
  • When c