Italian Pastry Cream Recipe

This Italian pastry cream can be used for all sorts of delicious desserts.


3 1/2 cups milk (2% or 3.5%)
1 vanilla bean, split and seeded
6 large egg yolks
1 scant cup caster sugar
1/2 cup sifted flour
Pinch of salt


In a medium pot combine 3 cups milk, vanilla bean and seeds.

Bring to a boil over medium heat.

Remove from heat once it has boiled and let the vanilla sit in the hot milk for 15-20 minutes.

In a medium bowl, whisk egg yolks and sugar until pale in color.

Add the salt, flour and 1/2 cup milk and whisk until smooth.

Slowly add the hot milk into the egg mixture whisking all the time so it stays smooth and lump free.

Place this all back into the saucepan and cook, whisking constantly for about 5 minutes or until noticeably thickened.

Place a fine mesh sieve over a bowl, and pour the mixture through to get rid of any lumps.

Cover with plastic wrap and let cool.

If you are storing it, keep it covered in the fridge.