Pastry Cream

Directions

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