Pastry Cream

Cooking Instructions

1. In a large saucepan, bring the milk and vanilla bean to a simmer. Turn off the flame, cover the pan, and let steep for 20 minutes. Remove the vanilla bean.

2. In a large mixing bowl, using a wire whisk, whip the egg yolks and sugar until pale lemon in color. Sift in the flour and stir with the whisk.

3. Slowly pour the hot milk into the egg yolk mixture, whisking all the while. Return contents of the bowl to the saucepan and, over medium heat, bring to a boil. Continue to beat with the whisk until the mixture thickens and boils for 1 minute.

4. Transfer the pastry cream to a bowl and dot with butter to avoid crust formation. Chill and use as needed. Pastry cream will keep three to four days, refrigerated.