French Pastry Cream

1. 1

   In a medium saucepan, heat 2 cups milk to boiling.

2. 2

   While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.

3. 3

   Whisk in cornstarch and flour until smooth.

4. 4

   Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.

5. 5

   Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.

6. 6

   Whisk constantly.

7. 7

   Reduce heat to low and cook for another 2 minutes.

8. 8

   Remove from heat and stir in vanilla or other flavorings.

9. 9

   Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.

No additional tips available.