Pastry Cream

Directions

1. 1
   Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
2. 2
   Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color.
3. 3
   Add in the flour and the salt, mix to combine.
4. 4
   When the milk just begins to boil, remove from heat and remove vanilla bean.
5. 5
   Very slowly dribble the hot milk into the yolk mixture, stirring all the time.
6. 6
   When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.
7. 7
   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.
8. 8
   Bring the mixture to a boil.
9. 9
   Let boil for about 1 minute, stirring constantly.
10. 10
    The mixture will be thick.
11. 11
    Remove from heat and add the butter.
12. 12
    Strain if you wish for a smoother cream.
13. 13
    Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream.
14. 14
    Chill and use within a few days.