Pastry Cream for Pies

Cooking Recipes Catalogue

A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, or mix with whipped cream and bananas for a banana cream pie!

INGREDIENTS (for 8 servings):


  • In a small saucepan, Heat milk to boiling point and remove from the heat.
  • In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
  • Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.