Pastry Cream

Gourmet's Adventures with Ruth: Season One: Richard Bertinet's Bath

Makes about1 1/2 cups
  • Active time:10 min
  • Start to finish:20 min
October 2009
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  • 1 cup whole milk
  • 1/2 vanilla bean, split lengthwise
  • 3 large egg yolks
  • 1/3 cup sugar
  • 3 tablespoons sifted all-purpose flour (sift before measuring)
  • 1 1/2 teaspoon unsalted butter
  • Put milk in a small heavy saucepan. Scrape seeds from vanilla bean into pan using tip of a paring knife, then add pod. Bring to a simmer over medium-low heat, then remove from heat and remove bean.
  • Whisk together yolks, sugar, and flour in a bowl, then add hot milk in a steady stream, whisking. Pour mixture back into pan and cook over medium-low heat, whisking constantly, until mixture begins to boil (it will look lumpy), then simmer, whisking, until thickened and smooth, about 3 minutes.
  • Transfer pastry cream to a clean bowl and stir in butter. Put a piece of parchment paper on surface of pastry cream and cool completely.
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