Creme Patissiere

• 2/3 cup sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• Pinch of salt
• 3 or 4 egg yolks
• 2 cups cream, half-and-half, or whole milk
• 1 vanilla bean or 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter, softened

1. In a small saucepan, combine the sugar with the flour, cornstarch, and salt.
2. Mix together the yolks and cream.
3. If youre using a vanilla bean, split it and scrape out the seeds; stir them into the cream mixture.
4. Stir the cream-egg mixture into the sugar-cornstarch mixture over medium heat; at first, whisk occasionally to eliminate lumps.
5. Then stir almost constantly until the mixture boils and thickens, about 10 minutes.
6. Continue to cook until the mixture coats the back of a spoon; when you draw your finger through this coating, the resulting line will hold its shape.
7. Stir in the butter (and vanilla extract if youre using it) and set aside.
8. Cool the pastry cream for a few minutes, then proceed with your recipe or refrigerate, with plastic wrap directly on the surface to prevent a skin from forming.

sugar, flour, cornstarch, salt, egg yolks, cream, vanilla bean, unsalted butter

Taken from www.epicurious.com/recipes/food/views/creme-patissiere-385706 (may not work)