Italian Pastry Cream
- 500 ml. whole milk
- 1 vanilla bean, split and seeded
- 6 egg yollks
- 180 grams caster sugar
- 40 grams flour, sifted
In a pan bring milk, vanilla bean, and seed just to a boil over medium heat. Remove from heat, cover and let steep 10 - 12 minutes.
In a bowl cream together egg yolks and sugar until thick and pale. Add the flour and whisk to well combined. Gradually, in a steady stream, add the hot milk mixture to the egg mixture; whisking constantly until well combined.
Return the milk egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened 3-5 minutes.