Pastry cream is a staple in French baking, but a lighter version can be just as delicious and even easier to make. With this simplified recipe, you will achieve a velvety and aromatic cream perfect for your favorite desserts. It's ideal for serving in ramekins or for filling pastries. By using just a few basic ingredients such as milk, eggs, sugar, and flour, your preparation will be ready in no time.
Put 500 ml of milk in a saucepan with a split vanilla bean or liquid vanilla. Place over high heat to bring to a boil. Add the flavoring at the beginning of the boiling.
While the milk is brought to a boil, turn off the heat and mix the flour and sugar in a bowl. Once the flour and sugar are combined, add the 3 egg yolks and mix.
Once the egg yolks are mixed with the flour and sugar, gradually add the milk to the mixture and stir.
Once the milk is well incorporated into the mixture, return everything to the saucepan and place over low heat. Stir with a wooden spatula until the cream thickens.
To finish, once the cream is ready, use it as you wish (to fill pastries or enjoy it in small dishes...)
0 servings
6
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