Classic pastry cream
The basic pastry cream, thick and lump-free: egg yolks, sugar, flour, and milk, perfect for serving as a dessert or for decorating your pastries.
Pastry cream is an essential ingredient in pastry making. It is smooth and lump-free, and can be enjoyed on its own or used as a filling for pies and cakes.
Ingredients and directions
- Prep time10 min
- Cook time10 min
- Resting2 hr
- Total2 hr 20 min
- DifficultyMedium
- CostBudget
- Calories192 kcal/serving
- Cooking methodsaucepan
- Estimated cost$2.73 $0.46 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
- Vegetarian
Ingredients
people
- $2.09
- $0.08
- $0.06
- $0.50
Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.
Directions
- In a non-stick saucepan, combine the separated yolks with the sugar. Once the mixture is smooth, add the flour and mix thoroughly. ≈ 4 min
- Bring the milk to a boil in a separate small saucepan. Remove from the heat, reduce the heat to low, and place the saucepan containing the first mixture over the heat. Slowly stir with a wooden spoon, gradually adding the milk until you have a thick, mayonnaise-like consistency and no lumps.
- Next, allow the cream to cool to room temperature, stirring occasionally to prevent a skin from forming, then refrigerate it for about two hours before using it as a dessert or for topping.
The bill
Classic pastry cream
- 6 egg yolks$2.09
- 100 grams of sugar$0.08
- 40 g of flour$0.06
- 500 ml of milk$0.50
Total$2.73
that's $0.46 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 192 kcal |
|---|---|
| Fat | 6.7 g |
| Saturated fat | 2.8 g |
| Carbohydrates | 25.9 g |
| Sugars | 21 g |
| Fiber | 0.2 g |
| Protein | 6.7 g |
| Salt | 0.09 g |
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