Paula Wolfert

Pastry Cream

Crème Pâtissière

Preparation info
  • Makes

    1⅓

    Cups
    • Difficulty

      Medium

Appears in

#64The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Ingredients

  • 1 cup milk
  • 1 vanilla bean, 3 inches long, split, or <

Method

  1. Bring the milk to a boil with the vanilla bean, if using, in a small saucepan. Cover and set aside.
  2. Place the sugar, salt, cornstarch, and egg yolks in a mixing bowl; beat until pale yellow and thick. Beat in the vanilla extract, if using.
  3. Remove the vanilla bean from the hot milk. Gradually beat the hot milk into the egg yolk mixture. Pour into a clean