Pastry Cream

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Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ⅔ cup sugar
  • 3½ tablespoons cornstarch or 6 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2½ cups milk, scalded
  • 3 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract


  1. Mix the sugar, cornstarch and salt in a bowl. Pour the hot milk over the mixture, stirring constantly. Place in the top part of a double boiler and cook over low heat, stirring, until the mixture thickens. Cover and cook for ten minutes longer.

  2. Stir a little of the hot mixture into the egg yolks. Add to the remaining mixture in the pan and cook over hot water, stirring, for about two minutes, until thickened. Cool and add the vanilla.

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