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1
In a small bowl, whisk together the flour, sugar, and salt.
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2
In a medium saucepan, warm the milk until it begins to steam.
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3
Whisk in the flour mixture and cook over medium heat, whisking constantly to prevent lumps from forming, until the mixture is thick and beginning to bubble, 1 to 2 minutes.
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4
In a small bowl, lightly whisk the egg yolks.
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5
Whisk in some of the hot milk mixture to warm them, then scrape the warmed yolks back into the thickened milk.
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6
Cook, stirring constantly, until the pastry cream just begins to boil.
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7
Remove from the heat, whisk in the vanilla and the butter until melted, and pour the pastry cream through a mesh strainer into a shallow container.
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8
Cover and refrigerate until chilled.
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9
Pastry cream will keep in the refrigerator for up to 3 days.
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10
Add 1 vanilla bean, split lengthwise, to the milk before warming it.
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11
After straining, the pod can be rinsed, dried, and used for another purpose (see page 14).
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12
To make CITRUS PASTRY CREAM, grate the zest of 2 lemons or limes into the warm milk and let steep for 15 minutes.
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13
Make the pastry cream as indicated (with our without the vanilla extract) and let cool.
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14
Stir 2 tablespoons freshly squeezed lemon or lime juice into the cooled pastry cream.
