Pastry Cream

- 1 vanilla bean

- 5 dl milk

- 150 grams sugar

- 4 big eggyolks

- 2 tablespoons flour

Method

1. Start with the vanilla bean.Slice it open and scrape out all of the seeds. You won't lose anything because vanilla is very sticky.

 

 

2. Place a pan with 5 dl milk on a medium heat. Add the vanilla. Boil the milk.

 3. Seperate the 4 eggs. Make sure that there are no eggwhites! Mix the 4 eggyolks with half of the sugar (75 grams) until it starts to foam.

4. Add 2 tablespoons of flour to the eggmixture and stir until it gets thick.

5. Add a bit of the boiling milk to the eggmixture. Mix it properly and add the egg/milkmixture to the rest of the milk.Stir until the cream has an even yellow color.

6. Boil the pastry cream for about 3 minutes. It has to look like boiling lava. Pour the mixture into a container and store in the fridge.

7.  The pastry cream should be completely cool before you use it.