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Pastry Cream for Pies
Rating: 4.38 stars
A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs.
prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch pie
Pastry Cream for Pies

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a small saucepan, Heat milk to boiling point and remove from the heat.

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  • In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.

  • Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Nutrition Facts

Per Serving:
115 calories; protein 2.4g; carbohydrates 17.3g; fat 3.7g; cholesterol 83.1mg; sodium 25.9mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/26/2021
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© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/26/2021