Pastry Cream

Name: Pastry Cream
Yield: Makes about 300ml ½ pint).
Ingredients: Blend together 3 egg yolks, 50 g (2 oz) caster sugar, ½ teaspoon vanilla essence and 25 g (1 oz) each cornflour and plain flour in a heavy-based saucepan over a low heat. Gradually mix in 450 ml (¾ pint) milk, stirring constantly as you pour.; The sauce is thick enough when the beaters leave a ribbon trail on the surface when lifted. For sabayon sauce, stir in 2 tablespoons sherry or sweet white wine and cool, beating occasionally. Zabaglione is usually served hot straight from the pan in tall, elegant glasses.

Preparation info

Makes about
300 ml
.

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

More hardy than whipped cream or crème Chantilly, pastry cream has numerous uses as a filling for éclairs or profiteroles and fruit tart bases.

Although quite simple to make, pastry cream does nee