SEARCH
More 1 Photos

Pastry Cream for Pies Recipe

Recipe by: 106a802496d678ba

"A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook30 m
  • Ready In1 h
  • 1In a small saucepan, Heat milk to boiling point and remove from the heat.
  • 2In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
  • 3Pour 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.
Ingredients
  • 8 servings
  • 115 cals
  • 1 cup milk
  • 3 egg yolks
  • 1/2 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    115
    6%
  • Fat:
    3.7
    6%
  • Carbs:
    17.3
    6%
  • Protein:
    2.4
    5%
  • Cholesterol:
    83
    28%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like