Use this pastry cream to make our Grape Tart.
In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.
Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.
Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
