Recipe courtesy of Laura Calder
Total:
30 min
Prep:
5 min
Inactive:
15 min
Cook:
10 min
Yield:
About 2 cups
Level:
Easy

Ingredients

  • 2 cups/500 ml milk
  • 1 vanilla bean, split lengthwise
  • 6 egg yolks
  • 1/2 cup/100 g sugar
  • 1/3 cup/40 g all-purpose flour
  • Pinch salt
  • 1/2 cup/125 ml heavy cream, whipped

Directions

Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes. 

Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Coffee Pastry Cream

Recipe courtesy of Sublime Doughnuts

Fresh Lemon Pastry Cream

Recipe courtesy of Emeril Lagasse

Dulce de Leche Pastry Cream

Recipe courtesy of Food Network

Ginger Pastry Cream (for Doughnut Filling)

Recipe courtesy of Food Network

Apple Empanadas with Almond Pastry Cream

Recipe courtesy of Kelsey Nixon

Pastelitode de Queso: Cuban Puff Pastry With Cream Cheese

Recipe courtesy of Enrique Reyes

Eclairs with White Chocolate Pastry Cream and Dark Chocolate Ganache

Recipe courtesy of Zoë François

Orange Scented Bomboloni with Pastry Cream and Chocolate Orange Dipping Sauce

Recipe courtesy of Bobby Flay

Pumpkin Tart (Almond Shortbread Pastry) with Cardamom Vanilla Bean Ice Cream

Recipe courtesy of Cooking Channel

On TV

So Much Pretty Food Here