Pastry Cream

Name: Pastry Cream
Yield: Makes 1¾ cups
Cuisine: French
Ingredients: 3 egg yolks, beaten; 1 c. light cream; ½ c. sugar; 2 tsp. cornstarch; 2 tblsp. flour; ⅛ tsp. salt; ¼ c. heavy cream; 1 tsp. vanilla

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
⅛ tsp. salt<

Americas
Europe
United States
France
Dessert
Vegetarian
Mediterranean

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