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Pastry Cream

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Mixtures of milk and eggs thickened by heat have long been part of European cuisine. Pastry cream or Custard cream is a rich egg based filling traditionally associated with éclairs and choux pastries as well as the preferred choice of frosting for a wide variety of cakes and tarts as it adds to the richness of the product.

Below is a video showing you how to make Pastry Cream. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
Recipe
500 ml Milk
4 nos Egg Yolk
120 gm Sugar
30 gm Custard Powder
20 gm Soft Flour
1 tsp Vanilla Essence
Method
1) Bring 3/4 of the milk to a boil. Stir constantly to avoid scorching the milk.
2) Add in 1/2 of the sugar and stir till dissolve.
3) Place egg yolk, remaining sugar, custard powder and soft flour in a mixing bowl. Whisk all ingredients together to become a smooth paste.
4) Incorporate in the remaining 1/4 milk into the paste and mix till smooth. Add in vanilla essence.
5) When milk comes to a boil, strain the egg yolk mixture into the pot and stir vigorously until custard starts to thicken and is boiling.
6) Leave aside to cool before utilising Pastry Cream as a filling or frosting.
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