Pastry cream

by Ed Halmagyi


  • 1L milk
  • 1 vanilla bean, split and scraped
  • 4 eggs
  • 200g caster sugar
  • 100g cornflour


1 Combine the milk, vanilla bean and scraped seeds in a medium saucepan and set over a moderate heat. Bring to a simmer, then cook for 2 minutes to infuse.
2 Whisk the eggs, sugar and cornflour in a large bowl, then mix in half the milk, Stir to combine, then return to the saucepan. Cook, whisking constantly, until the mixture boils and thickens. Pour into a bowl, cover with cling film, then set aside to cool.

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