Pastry Cream

Instructions

1. 1

   In a saucepan off the heat, combine the sugar and flour. Add the eggs and whisk until smooth.

2. 2

   Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly, being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the vanilla.

3. 3

   To prevent a skin to form on the surface of the pastry cream, place plastic wrap directly on the hot cream. Let cool.

4. 4

   Refrigerate until completely chilled, about 3 hours.