PASTRIES - PASTRY CREAM

Makes about 1 ½ cups

1 cup milk

1 teaspoon vanilla extract

2 egg yolks

1/3 cup sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

Put the milk and vanilla in a heavy-bottomed saucepan and bring to a boil.  Combine the egg yolks and sugar in a heatproof bowl and beat until thick and pale yellow.  Whisk in the flour and cornstarch.  Whisk in the hot milk and return the mixture to the saucepan.  Bring to a boil over medium heat, whisking constantly.  Reduce the heat and simmer 5 mimutes, whisking constantly to reach all parts of the pan; the cream burns easily.  Spread the cream in a shallow dish and pat with butter to prevent a crust from forming.  Let cool. 

 

From Le Cordon Bleu At Home.