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4 egg yolks
In the bottom part of a double boiler, bring water to a boil and let simmer.
Put egg yolks into a bowl. Add sugar and flour. Stir mixture with a wooden spoon, always in the same direction, until flour and sugar are completely incorporated into yolks and the color is light yellow. Slowly add cold pareve milk, mixing steadily.
Place top of double boiler over the simmering water. Add vanilla extract. Stir constantly with wooden spoon until mixture is thick and coats the spoon. Do not allow the cream to boil. Once thickened, remove top of double boiler from hot water and continue stirring for another 2 to 3 minutes. Transfer cream to a bowl and cool.
Poster's Notes:
This is an excellent filling for cream puffs and doughnuts.
Posted by Deena Abraham
Nutritional Info Per Serving: N/A
6 tablespoons sugar
2 teaspoons flour
1 cup pareve milk, chilled
1/2 teaspoon vanilla extract
Here is the recipe for pastry cream that I mentioned having used in the past to fill sufganiot. I used this in a recipe where the filling is enclosed within the dough before the doughnut is fried.