Florence Fabricant's Pastry Cream
Published April 28, 1998
- Total Time
- 30 minutes
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Ingredients
1 cup milk
3 large egg yolks
1 large egg
¼ cup sugar
4 tablespoons flour
Nutritional analysis per serving
22 grams carbs; 190 milligrams cholesterol; 173 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 50 milligrams sodium; 6 grams protein; 16 grams sugar
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.
Private Notes