Italian Pastry Cream

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.