Pastry cream
Prep Time
Price Per Serving
Cooking Mode
125 mL (½ cup) cup sugar
80 mL (⅓ cup) cup whole wheat flour
2 eggs
500 mL (2 cups) cup milk, heated
2 mL (½ tsp) tsp vanilla
125 mL (½ cup) cup sugar
80 mL (⅓ cup) cup whole wheat flour
2 eggs
500 mL (2 cups) cup milk, heated
2 mL (½ tsp) tsp vanilla
Directions
1Mix sugar and flour in a saucepan away from the heat. Whisk in eggs until incorporated.
2Heat the mixture over medium-low for about 1 minute. Gradually pour in hot milk and vanilla, adding a little at a time and whisking constantly until sauce has thickened, about 5 minutes. Remove from heat.
3Cover with plastic wrap and refrigerate until completely cold, for at least 3 hours.
4Use the pastry cream as a pie filling or in trifle, or serve with fresh fruit.
5You can flavour your pastry cream, for example with almond or coconut extract, or by adding melted chocolate for a chocolate version.
Disclaimer
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Personal Note
Personal Note