Florence Fabricant's Pastry Cream
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1cup milk
- 3large egg yolks
- 1large egg
- ¼cup sugar
- 4tablespoons flour
Nutritional analysis per serving (4 servings)
173 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 6 grams protein; 50 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scald the milk in a heavy 2-quart saucepan. Remove from heat.
- Step 2
Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color. Beat in the flour.
- Step 3
Slowly pour the hot milk into the egg mixture, beating constantly.
- Step 4
Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil. It should thicken to about the consistency of pudding. Cook a few seconds longer, then strain into a metal bowl.
- Step 5
Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.
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