Pastry Cream for Pies

Name: Pastry Cream for Pies
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup milk; 3 egg yolks; 0.5 cup white sugar; 0.25 cup all-purpose flour; 1 tablespoon butter; 1 tablespoon vanilla extract

4.3

(33)

28 Reviews

2 Photos

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.

Recipe by Jackie

Updated on July 14, 2022

2

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hrs

Servings:

8

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

1 cup milk
3 egg yolks
½ cup white sugar
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon vanilla extract

Directions

In a small saucepan, Heat milk to boiling point and remove from the heat.
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
4g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 115
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	10%
Cholesterol 83mg	28%
Sodium 26mg	1%
Total Carbohydrate 17g	6%
Dietary Fiber 0g	0%
Total Sugars 14g
Protein 2g
Vitamin C 0mg	1%
Calcium 45mg	3%
Iron 0mg	2%
Potassium 60mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.