If some of you were telling their friends that the only reason stopping you from making a Mille-feuilles was the missing Pastry cream recipe ; well you no longer have an excuse.
pastry cream (thick custard)
Ingredients
- 250gr sugar
-100gr sifted flour
- 6 egg yolks
- 2 eggs
- ½ vanilla bean cut lengthwise, seeds scraped
- 1ltr milk
Preparation
- Prepare all ingredients
- Add vanilla bean to milk and bring it to boil
- In the meantime mix sugar, eggs and yolks until it turns white and foamy (almost doubles volume).
- Gently fold in flour.
- Remove vanilla bean and add ½ milk to egg preparation. Stir until it has an even consistency. Put it back in the pan and cook over low heat for 25 minutes or until it turns into a thick cream.
Voila! Your pastry cream is done! Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.
Bon Appétit!
Marie
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