Pastry Cream

Directions

1. 1
   In a small saucepan, heat until steaming but not boiling: 1 cup milk.
2. 2
   While the milk heats, beat until thick in a small bowl: 3 egg yolks, 1/2 cup sugar.
3. 3
   Add and beat until smooth: 3 tablespoons flour.
4. 4
   Continue beating while slowly adding the hot milk.
5. 5
   Pour the mixture into the saucepan and place over medium heat.
6. 6
   Continue beating until the mixture thickens and comes to a simmer.
7. 7
   Stir with a wooden spoon or heat-proof spatula for 2 or 3 minutes more, carefully scraping the sides and bottom of the pan to prevent scorching.
8. 8
   Remove from the heat and add: 1 tablespoon butter, A pinch of salt, 1/2 teaspoon vanilla extract.
9. 9
   Stir until the butter is melted and the pastry cream is smooth.
10. 10
    Transfer to a small bowl, place plastic wrap right on the surface of the pastry cream to prevent a skin from forming, and chill thoroughly before using.