Pastry Cream

1. 1

   Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

2. 2

   Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color.

3. 3

   Add in the flour and the salt, mix to combine.

4. 4

   When the milk just begins to boil, remove from heat and remove vanilla bean.

5. 5

   Very slowly dribble the hot milk into the yolk mixture, stirring all the time.

6. 6

   When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.

7. 7

   Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir.

8. 8

   Bring the mixture to a boil.

9. 9

   Let boil for about 1 minute, stirring constantly.

10. 10

    The mixture will be thick.

11. 11

    Remove from heat and add the butter.

12. 12

    Strain if you wish for a smoother cream.

13. 13

    Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream.

14. 14

    Chill and use within a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.