2 cups milk
6 egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
1/8 cup flour


Bring the milk to a boil. Set aside. Place the yolks, sugar and vanilla in a bowl and beat with a wire whisk until it forms a ìribbonî; this should take about 3-4 minutes. Add the flour and mix well.

Add half of the hot milk to the yolk mixture and mix well. Pour the yolk mixture into the remaining milk, mixing as you go along. Bring to a boil on medium heat, stirring constantly with the whisk. The sauce will thicken as soon as it reaches the boiling point. Reduce heat and cook for 2-3 minutes, stirring constantly to avoid scorching.

Jacques Pepin writes that this is a versatile and important basic cream. It can be used as a filling for Èclairs, cream puffs, cakes and napoleons, or as a base for sweet soufflÈs. It can be varied with the addition of whipped cream, flavored with chocolate, coffee and liqueurs and the like.
Pastry Cream
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