Pastry cream can be used as a base for soufflés or in baked tart shells as a sweet layer of custard beneath a topping of raw fruits such as orange sections or raspberries. It is also the classic filling for éclairs, plain or flavored or blended with whipped cream.

　　

Ingredients

makes about 1 cup

　　1 cup milk

　　3 egg yolks

　　1/2 cup sugar

　　3 tablespoons flour

　　1 tablespoon butter

　　A pinch of salt

　　1/2 teaspoon vanilla extract

　　

Step 1

In a small saucepan, heat until steaming but not boiling: 1 cup milk.

　　

Step 2

While the milk heats, beat until thick in a small bowl: 3 egg yolks, 1/2 cup sugar.

　　

Step 3

Add and beat until smooth: 3 tablespoons flour.

　　

Step 4

Continue beating while slowly adding the hot milk. Pour the mixture into the saucepan and place over medium heat. Continue beating until the mixture thickens and comes to a simmer. Stir with a wooden spoon or heat-proof spatula for 2 or 3 minutes more, carefully scraping the sides and bottom of the pan to prevent scorching.

　　

Step 5

Remove from the heat and add: 1 tablespoon butter, A pinch of salt, 1/2 teaspoon vanilla extract.

　　

Step 6

Stir until the butter is melted and the pastry cream is smooth. Transfer to a small bowl, place plastic wrap right on the surface of the pastry cream to prevent a skin from forming, and chill thoroughly before using.

　　The Art of Simple Food