Ingredients
- 1 cup milk
- 3 large egg yolks
- 1 large egg
- ¼ cup sugar
- 4 tablespoons flour
- Nutritional Information
Nutritional analysis per serving (2 servings)
346 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 12 grams protein; 381 milligrams cholesterol; 100 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 1 1/2 cups
Preparation
- Scald the milk in a heavy 2-quart saucepan. Remove from heat.
- Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color. Beat in the flour.
- Slowly pour the hot milk into the egg mixture, beating constantly.
- Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil. It should thicken to about the consistency of pudding. Cook a few seconds longer, then strain into a metal bowl.
- Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.
30 minutes
Dining and Cooking