Step 1

In a medium sauce pan, mix your sugar, flour and salt with a whisk. Gradually add the milk and mix well.

Step 2

In a separate bowl whisk egg yolks and add to the pan. Mix well. Bring mixture to a boil over medium high heat stirring constantly until mixture becomes thick and has the consistency of pudding.

Step 3

Take off heat and add butter and vanilla to the pan, stirring until well combined and butter is melted. Cool completely. I put mine in the fridge to help speed up the cooling process.

Step 4

You have just created a vanilla custard. This is heavenly on it's own, but to give it a Bavarian cream texture it needs to be a little lighter in texture. We do this by taking a 1/2 cup of heavy whipping cream, whipping it until soft peaks form and gently folding the whipped cream into the custard mixture.

Step 5

Place into a piping bag to be used in the cream puffs.