Key Ingredient: Eggs, milk, sugar

Key Skill: Filling production

Equipment needed:Bowl, pot, whisk
Difficulty: ***

Pastry Cream - Traditional

Serves Bulk yields - 1 serve = 80mL

Ingredients for
10 serves
Milk 600 mL
Eggs 4
Sugar 150 g
Vanilla
2 mL
essence
Flour 60 g

Cooking (10 minutes)

1. Heat the milk in a pot

2. Separate the eggs then cream the egg yolks and sugar. Add the vanilla and combine
3. Add the flour to the egg mixture and whisk through
4. Gradually add the milk to the egg mixture and return to the pot
5. Bring to the boil while stirring continuously then simmer for 3 minutes
6. Cover with cling wrap to prevent the forming of skin, then chill

Pastry Cream - Traditional 31