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Italian Pastry Cream


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Italian Pastry Cream 0 Picture


  • 500 ml. whole milk
  • 1 vanilla bean, split and seeded
  • 6 egg yollks
  • 180 grams caster sugar
  • 40 grams flour, sifted



Step 1

In a pan bring milk, vanilla bean, and seed just to a boil over medium heat. Remove from heat, cover and let steep 10 - 12 minutes.

In a bowl cream together egg yolks and sugar until thick and pale. Add the flour and whisk to well combined. Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined.

Return the milk egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened 3-5 minutes.


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