A Batch of Pastry Cream


  • 1 quart whole milk
  • 1 vanilla bean
  • 10 egg yolks
  • ½ pound granulated sugar
  • 5 ¼ ounces all-purpose flour, sifted
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      520 calories; 9 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 97 grams carbohydrates; 1 gram dietary fiber; 69 grams sugars; 12 grams protein; 70 milligrams cholesterol; 108 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Approximately 1 1/4 quarts


  1. Rinse a deep pot with cold water (to prevent scorching), and pour in milk and vanilla and bring to a boil.
  2. While milk is heating, whisk egg yolks and sugar in a mixing bowl until the combination is thick enough to form ribbons. Gradually mix in the flour.
  3. Pour hot milk into the egg mixture very gradually – one ladle at a time – while whisking vigorously. Pour mixture back into the pot and cook over medium flame while whisking constantly until mixture comes to a boil and thickens. Let it boil for 30 seconds, while whisking, to cook the flour. Transfer mixture to a stainless-steel bowl. Dot with butter to avoid formation of a crust.
  • This is more than you need for the mille-feuille; excess can be saved and served with fresh fruit or in other desserts.

15 minutes

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