French Pastry Cream (Creme Patisserie)
|Milk||1⁄2 Cup (8 tbs), cold|
|Milk||1 1⁄2 Cup (24 tbs), scalded|
|Egg yolks||4 , slightly beaten|
|Vanilla extract||1 Teaspoon|
1. Thoroughly blend flour, sugar, and salt in the top of a double boiler. Add the cold milk, stirring well. Gradually, stir in scalded milk. Bring to boiling over direct heat, stirring constantly; cook 2 minutes.
2. Set over boiling water. Vigorously stir about 3 tablespoons of hot mixture into egg yolks. Immediately blend into mixture in double boiler. Cook over simmering water 3 to 5 minutes; stir slowly to keep mixture cooking evenly.
3. Remove from heat and strain into a bowl. Stir in vanilla extract. Cover and cool. Chill.