A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit.
Pastry Cream for Pies & Cakes
1 cup milk
3 egg yolks
1/2 cup white sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 tablespoon vanilla extract
1 In a small saucepan, Heat milk to boiling point and remove from the heat.
2 In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
3 Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.