Pastry cream


500 ml milk

50 g flour

100 g sugar

2 egg yolks

1 vanilla bean


Mix the egg yolks with the sugar. Whisk until the mixture becomes light in color. Add the flour and mix well. Add 1/2 of a cup of milk to liquify the mixture. Heat up the remaining milk. When the milk becomes hot (about 3-4 minutes), add your mixture and your split, deseeded vanilla bean. Mix with a whisk until the mixture stars boiling. At this point, the cream should be thick and therefore ready. Let cool under a plastic wrap directly at the top of the cream to prevent a skin forming on top. 



5.01.2020 |

Back to blog