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Pastry Cream (D)
Source: Cook's magazine July/Aug 1987
Yields: About 1 cup

2-1/2 tbsp. flour
1/4 cup sugar
Pinch of salt
3 egg yolks
1 cup milk
1 tsp. vanilla
1-1/2 tablespoons liqueur
2 tsp. butter

Combine flour, sugar and salt together in a heavy pan. Beat in egg yolks. Gradually add the milk. Whisk over low heat until mixture is thick and large bubbles break surface, about 3 to 5 minutes. Boil 1 minute, stirring constantly.

Remove from heat and stir in vanilla, liqueur that complements the fruit that you are using and butter.

Cover with plastic wrap and chill. Pastry cream will hold in fridge for about 4 to 5 days.

Posted by Irene Blechner

Nutritional Info Per Serving: N/A