Crème Pâtissière

1. Pour the milk into a saucepan and bring it just to the boil over medium heat, then remove from the heat.
2. Meanwhile, whisk the egg yolks with the sugar in a bowl until pale and slightly thickened, then sift in the flour and whisk until smooth and free of lumps.
3. Slowly pour about a third of the hot milk into the yolk mixture while whisking constantly to temper the eggs, then return this mixture to the pan with the remaining milk.
4. Cook over medium heat, whisking continuously, until the custard thickens and comes to a gentle boil, then let it bubble for about 1 to 2 minutes to cook out the flour, stirring vigorously so it does not catch on the bottom.
5. Remove from the heat and stir in the butter and vanilla extract until the butter is fully melted and the cream is glossy.
6. Pass the crème pâtissière through a fine sieve into a clean bowl, then press a piece of cling film directly onto the surface to prevent a skin from forming.
7. Chill in the refrigerator for at least 2 hours until cold and set, then whisk briefly until smooth before using to fill tarts, choux or cakes.

You'll use: Saucepan · Pan · Whisk