VANILLA pastry cream may be kept, tightly covered, in the refrigerator for several days and used in a variety of different desserts. However, if the proportions given below make more than you can use, they can easily be halved.
1 quart milk
Vanilla bean, or 1 tablespoon vanilla extract
4 teaspoons flour
6 egg yolks
7/8 cup granulated sugar
Pinch of salt
11/2 tablespoons sweet butter
BOIL THE milk, with a vanilla bean, if possible; otherwise, add the vanilla extract later.
In a large bowl, combine the flour and a few spoonfuls of additional cold milk, and mix well to form a smooth not-toothick paste.
With a whisk, beat into this the egg yolks, one by one, and the sugar and salt. When the mixture is well blended, beat in a cupful of the boiling milk, then pour the egg mixture slowly back into the hot milk, stirring constantly. (Remove the vanilla bean, or, if you did not use one, now add the vanilla extract. )
Stir the pastry cream over moderate heat until it is smooth and thickened but do not let it come to a boil. Remove from the heat, add the butter, and stir until it melts.
