Making Pastry Cream

Preparation info
  • Makes

    2 ½ cups

    pastry cream
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

To prevent a skin from forming on the pastry cream, rub a lump of butter over the surface as it cools.


  • 2 cups/500 ml milk
  • 1 vanilla bean, split or 1


  1. Bring the milk just to a boil. If using a vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes. Meanwhile, whisk the egg yolks with the sugar until thick and light, about 2 minutes, then whisk in the flour.