Pastry cream is a custard type filling for pies,tarts,cakes and all kinds of desserts and pastries.It can be used as prepared or can be added to other creams which you can use as cake filling or frosting.It is cooked on the stove and must be stirred constantly so it won’t curdle and have lumps.
4 egg yolks
3/4 cup sugar
pinch of salt
1 1/3 cup hot milk or half and half
1/2 cup flour
1 teaspoon vanilla extract
Whisk eggs in a saucepan gradually adding sugar and salt.
Continue until the eggs are thick and pale yellow.
Whisk in flour and gradually by dribbles at first, add hot milk or half/half.
Whisking slowly, then vigorously bring to a boil on medium/low heat.
Simmer slowly, stirring with a wooden spoon for 2-3 minutes.
Remove from heat and add vanilla.
Transfer to a bowl and cover with plastic wrap to prevent skin from forming..
Let it cool.
You can keep it in the fridge up to 3 days.