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Export 5 ingredients for grocery delivery
Step 1
In a medium saucepan, combine ½ cup milk and 1 cup heavy cream. Heat over medium heat, stirring constantly until almost boiling (4-5 minutes). When the milk begins to steam, remove from heat. Stir in vanilla extract and set aside.
Step 2
Whisk together egg yolks in a large bowl until smooth. Whisk remaining ½ cup milk into the egg yolks until combined. While whisking, slowly sift the flour into the egg/milk, incorporating all of the flour into a smooth mixture.
Step 3
Whisk the sugar into the egg mixture until combined.
Step 4
Slowly pour the hot milk into the egg mixture, whisking constantly. I like to spoon the hot milk into the egg while whisking. Continue adding the hot milk until it has all been incorporated.
Step 5
Pour the mixture through a fine mesh strainer back into the saucepan (this will remove any lumps of cooked egg).
Step 6
Cook over medium heat, stirring constantly, until mixture comes to a simmer, about 5 minutes. Simmer for one minute while mixture thickens and then remove from heat.
Step 7
Transfer pastry cream to a bowl and press a piece of plastic wrap down onto the surface to prevent a skin from forming.
Step 8
Refrigerate the mixture until completely cooled, about 2-3 hours.