Crème Patissiere

  • 2 cups milk
  • 1/2 cup white sugar
  • 1 vanilla bean, halved lengthwise
  • 6 egg yolks
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 pinch salt

Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add the flour and the salt, mix to combine.

When the milk just begins to boil, remove from heat and remove vanilla bean. Gradually dribble the hot milk into the yolk mixture, stirring constantly. When about half of the milk has been added, add all of the yolk mixture back into the saucepan and place it over medium heat. 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. Bring the mixture to a boil. Let boil for about one minute, stirring constantly. The mixture will be thick. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place in a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

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