Creme Patissiere

Directions

1. 1
   Gradually add sugar to egg yolks while beating (2-3min) until mix is pale yellow and forms ribbons.
2. 2
   Beat in flour
3. 3
   While beating yolk mix, gradually pour in boiling milk in a stream.
4. 4
   Pour into saucepan over moderately high heat and stir with whisk until it boils. Reduce heat to low and whisk 2-3 min. Remove from heat and beat in butter then vanilla. Serve warm or chilled.