Pastry cream

By foodiva

Ingredients

• 2 /3 cup sugar 150 g
• 1 /2 cup all-purpose flour 60 g
• 2 cups milk 500 ml - I use whole milk1 vanilla beanlemon rind to taste, I use the rind of approximately 1/3 of a lemon1 cinnamon stick2/3 cup sugar 150 g4 egg yolks1/2 cup all-purpose flour 60 g

Details

Adapted from cakieshq.com

Preparation

Step 1

Slice the vanilla bean lengthwise in half and scrape out the seeds.

Pour the milk in a saucepan and add the vanilla bean and seeds, the cinnamon, half of the sugar and bring to a boil. Once it starts to boil, take it off the heat and remove the vanilla bean, lemon rind and cinnamon stick. You can sift it if that's easier.

Next, mix the egg yolks with the sugar till combined, add the flour and mix to combine again. Add a little bit of the hot milk mixture to the egg mixture, a splash or two and mix to combine.

Pour the milk back into a pan if you've sifted into something else and turn on the heat again. While stirring add the egg mixture to the milk mixture and mix until the cream starts to thicken, about 3-5 minutes.

When the cream has thickened, pour the mixture into a flat dish. Cover the pastry cream with plastic wrap, make sure the plastic wrap touches the surface and sticks to the cream, this will prevent a skin forming on the cream. Put the pastry cream in the fridge to chill.

Once chilled, the pastry cream is ready to use.