Vanilla Rice Flour Pastry Cream

• 3/4 teaspoon vanilla extract
• 3 tablespoons (40 grams) sugar
• 1 tablespoon plus 1 teaspoon (13 grams) superfine rice flour or 1 tablespoon plus 2 teaspoons (13 grams) Thai rice flour (see headnote below for flour details)
• 1 cup whole milk, divided
• 2 large egg yolks

1. Pour the vanilla into a medium bowl. Set a medium-fine-mesh strainer over the bowl and keep it near the stove for the finished custard.
2. Whisk the sugar and rice flour in a small heavy-bottomed, non-reactive saucepan. Whisk in 2 tablespoons of the milk until blended. Whisk in the egg yolks and the remaining milk. Cook over medium heat, stirring constantly, sweeping the bottom, sides, and corners of the pan to prevent scorching.
3. When the first bubbles appear, set a timer for 5 minutes and continue to cook and stir, adjusting the heat to maintain a gentle simmer.
4. Immediately scrape the custard into the strainer. Stir the custard to pass it through the strainer, but don't press on any bits of cooked egg if any are left behind. Scrape the custard clinging to the underside of the strainer into the bowl as well. Stir to incorporate the vanilla. Let cool for about 30 minutes, then cover with plastic wrap pressed directly against the surface of the custard to prevent a skin from forming. Refrigerate until needed, up to 3 days.

vanilla, sugar, rice flour, milk, egg yolks

Taken from food52.com/recipes/35141-vanilla-rice-flour-pastry-cream (may not work)