You might even have all the ingredients to make this dairy pastry cream already in your house!
If you’re the DIY type, or if you love all things fresh, real, and dairy, you may want to make dairy pastry cream yourself! Last year, reader Ella Ritri shared that she made our yeshiva donuts THREE times over Chanukah. She showed us a photo and we asked: “What’s the filling?”
Homemade Dairy Pastry Cream
Ingredients
- 1¼ cups whole milk
- ½ cup sugar
- ¼ cup flour
- 4 egg yolks
- 6 tbsp heavy cream
Instructions
- Add milk to a small saucepan. Scald over medium-high heat (until small bubbles appear at the edges).
- Meanwhile, in a mixing bowl, whisk together sugar, flour, and egg yolks until you have a thick paste.
- Slowly pour the hot milk into the egg mixture, whisking the whole time.
- Return the whole mixture to the pan over the fire, whisking the entire time. Stop mixing every few seconds to see if mixture has come to a boil. Once mixture is boiling, whisk 10 more seconds. The cream should be thick at this point.
- Pour the cream through a fine sieve to get rid of any possible lumps. Place in a storage container or bowl and cover with plastic wrap. The plastic should be touching the surface of the cream so no skin forms. Chill in the refrigerator for at least 4 hours.
- Once ready to fill donuts, whip the heavy cream to stiff peaks and fold into pastry cream.
Looks amazing. Any way to make it parve? Or a different recipe for parve donut filling?