Classic pastry cream (Print Version)

# Ingredients:

01 - A couple of eggs.
02 - 50 grams of regular sugar.
03 - 30 grams of flour.
04 - 250 ml of whole milk.
05 - 1 whole vanilla bean.

# Instructions:

01 - Slice open the vanilla pod and scrape out the seeds. Bring the milk to a boil with the seeds and pod, then set it aside off the heat.
02 - Mix together the eggs and sugar until the color lightens. Stir in the flour, making sure there aren’t any lumps.
03 - Take the vanilla pod out of the milk. Slowly pour the warm milk into the egg mixture while whisking the whole time.
04 - Pour everything back into the pan. Cook over medium heat, stirring nonstop for about 3 minutes after it boils, until it thickens.
05 - Take it off the heat and whisk it well to get it smooth. Let it cool a bit, then stick it in the fridge until you’re ready to use it.

# Notes:

01 - This custard cream is the foundation of lots of classic French desserts.

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