Pastry Cream

A recipe for classic cream that is used in many desserts. This pastry cream can be served with sponge cake, used as a filling for eclairs, and to make various cakes and desserts.

Milk

2 cups

Sugar

1 cup

Eggs

4 (yolks)

Flour

3.5 tbsp

Vanilla Sugar

1 tsp

To prepare the pastry cream, heat the milk until it boils.

Whisk the egg yolks with sugar, vanilla sugar, and flour.

Pour the hot milk into the egg yolks, mix well, and heat on the stove. Cook the pastry cream until thickened, then remove from heat and let it cool. After cooling, the cream will thicken even more.

(4/5)