Vanilla Pastry Cream
|Milk||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Unbleached all-purpose flour||4 Tablespoon|
|Sweet butter||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
Scald milk in a heavy saucepan.
While milk is heating, whisk sugar and flour together in a stainless-steel mixing bowl.
When milk is scalded, remove skin and slowly pour milk into flour and sugar, whisking constantly.
Place bowl over a saucepan of simmering water and cook, stirring, until mixture lightly coats the back of a spoon, about 10 minutes.
Add egg yolks and cook, stirring constantly, until mixture heavily coats the back of a spoon, about 10 minutes more.
Remove from heat.
Add butter and vanilla and mix well.
Chill; before chilling cover top with a light coating of butter, or cover surface directly with plastic wrap, to prevent formation of a skin.