Puits d’Amour (Wells of Love)

Instructions

1. 1

   In a small pot off the heat, whisk together the sugar, cornstarch, flour, vanilla seeds and vanilla pod. Add the egg. Mix well. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Strain through a sieve to remove any lumps, if needed. Remove and compost the vanilla pod.

2. 2

   Transfer the pastry cream to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled. When ready to use, mix with a spatula until creamy and smooth.