A Batch of Pastry Cream

Ingredients

• 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.
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Approximately 1 1/4 quarts

Preparation

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