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Italian Pastry Cream

August 28, 2017


  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp salt
  • 3 cup milk, whole
  • 4 egg yolks
  • 3 tbsp butter, unsalted
  • 1-1/2 tsp vanilla extract
  • 1 tbsp rum


  1. Combine sugar, flour, and salt in saucepan over moderate heat.
  2. Add milk gradually, cooking, and stirring until mixture is thick and bubbly.
  3. Lower heat, stirring for 2 min.
  4. Remove from heat.
  5. Add cream mixture to eggs slowly in a small bowl.
  6. Return mixture back to pan.
  7. Bring to gently boil for 2 more min.
  8. Add butter, rum, and vanilla while it is boiling.
  9. Transfer to a shallow bowl to cool.
  10. Place plastic wrap on the top of the custard to prevent a skin forming.
  11. Refrigerate.

Notes:  Pipe into opened pastry shells once custard has cooled completely.

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