Pastry Cream

Name: Pastry Cream
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: About 2 cups
Ingredients: 2 cups/500 ml milk; 1 vanilla bean, split lengthwise; 6 egg yolks; 1/2 cup/100 g sugar; 1/3 cup/40 g all-purpose flour; Pinch salt; 1/2 cup/125 ml heavy cream, whipped

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Level: Easy
Total: 30 min

Prep: 5 min
Inactive: 15 min
Cook: 10 min

Yield: About 2 cups

Level: Easy
Total: 30 min

Prep: 5 min
Inactive: 15 min
Cook: 10 min

Yield: About 2 cups

Ingredients

2 cups/500 ml milk

1 vanilla bean, split lengthwise

6 egg yolks

1/2 cup/100 g sugar

1/3 cup/40 g all-purpose flour

Pinch salt

1/2 cup/125 ml heavy cream, whipped

Directions

Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.