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Vanilla Pastry Cream*

List of Ingredients




2 1/4 cups milk
4 large egg yolks
2/3 cups sugar
1/4 cup cornstarch
1/4 cup flour
2 teaspoons vanilla

Recipe



In 3 quart saucepan, heat 2 cups milk to boiling over high heat. Meanwhile, in large bowl, with wire whisk, beat egg yolks, remaining 1/4 cup milk, and sugar till smooth; whisk in cornstarch and flour till combined. Gradually whisk hot milk into egg yolk mixture.

Return mixture to saucepan; cook over medium-high heat, whisking constantly, till mixture thiskens and booils. Reduce heat to low and cook, whisking 2 minutes.
Remove saucepan from heat; stir in vanilla. Pour pastry cream into shallow dish. Press plastic wrap onto surface of pastry cream to keep skin from forming as it cools. Cool to room temperature. Refrigerate at least 2 hours, or overnight. Makes about 2 3/4 cups.

*Chocolate pastry cream: Prepare as vanilla cream and add 3 squares (3 ounces) semisweet chocolate and 1 square (1 ounce) unsweetened chocolate melted with vanilla. Makes about 3 cups.