Rich Pastry Cream

1. 1

   Mix egg yolks and sugar well (until light-colored and fluffy).

2. 2

   Add flour and mix well.

3. 3

   Add vanilla and mix well.

4. 4

   Gradually add hot cream, beating vigorously.

5. 5

   Cook over boiling water in double boiler, stirring constantly for the first five minutes and then watching it (do not walk away and leave it!)

6. 6

   and stirring frequently until thickens.

7. 7

   It needs to get very thick, so it will not ooze out of pastries when finished.

8. 8

   (This may take about 30 to 40 minutes.)

9. 9

   Be careful, as it burns easily.

10. 10

    Do not allow to boil, or it will lose taste.

11. 11

    Take off heat and beat thoroughly again.

12. 12

    Let cool, stirring constantly, until it is room temperature.

13. 13

    (It will thicken a bit more when it is chilled.

14. 14

    But if it is too runny, do not try to cook it further, as it will taste bad.)

15. 15

    Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.