Pastry Cream for Pies Best Family Recipes

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Pastry Cream for Pies

"A thick egg custard that has many uses. Spread this in a baked pie shell and cowl with clean fruit, pipe it into doughnuts, or blend it with whipped cream for eclairs or cream puffs."

Ingredients :

1 cup milk
3 egg yolks
1/2 cup white sugar
1/4 cup all-reason flour
1 tablespoon butter
1 tablespoon vanilla extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

In a small saucepan, Heat milk to boiling factor and get rid of from the heat.
In a heatproof blending bowl, beat egg yolks till easy. Gradually add the granulated sugar and retain beating till faded yellow. Beat within the flour.
Pour the new milk into the egg yolk mixture in a consistent circulation, beating continuously. When all of the milk has been introduced, place the bowl over (not in) a pan of boiling water, or pour the mixture into the pinnacle of a double boiler. Heat, stirring constantly, till thickened. Cook 2 mins more, then remove from the heat. Stir inside the butter and vanilla. Cover with plastic wrap and permit to chill.

Notes :

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