Anton Edelmann's Pastry Cream
This pastry cream will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to chill it quickly and thoroughly.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, May 2000
- 2/3 cup milk
- 1/4 vanilla bean, split and seeds scraped
- 1 large egg yolk
- 2 tablespoons sugar
- 2 1/2 tablespoons all-purpose flour
Place milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat.
In a medium bowl, whisk egg yolk and sugar together until pale and creamy. Add flour, and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve.