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A Batch of Pastry Cream

1 quart whole milk
1 vanilla bean
10 egg yolks
1/2 pound granulated sugar
5 1/4 ounces all-purpose flour, sifted


Rinse a deep pot with cold water (to prevent scorching), and pour in milk and vanilla and bring to a boil. While milk is heating, whisk egg yolks and sugar in a mixing bowl until the combination is thick enough to form ribbons. Gradually mix in the flour. Pour hot milk into the egg mixture very gradually - one ladle at a time - while whisking vigorously. Pour mixture back into the pot and cook over medium flame while whisking constantly until mixture comes to a boil and thickens. Let it boil for 30 seconds, while whisking, to cook the flour. Transfer mixture to a stainless-steel bowl. Dot with butter to avoid formation of a crust.

Source: cooking.nytimes.com