seeds from a vanilla pod(or 2 teaspoons of vanilla extract)
Instructions
Add the milk to a saucepan. Cut the vanilla pod longwise and then with the tip of the knife scrap out the tiny seeds into the milk.
Heat the milk over medium heat but don't bring it to a boil. Set aside.
In a large saucepan place the egg yolks, sugar, and flour. Whisk until everything is combined and there are no lumps.
Pour the warmed milk into the saucepan with the yolk mixture while whisking vigorously until everything is combined.
Place the saucepan over medium heat and cook for 5 minutes while stirring constantly.
Set heat to the lowest and keep cooking for 4-5 more minutes.
When the mixture has a thick texture that will fully coat the back of a spoon, the crema pasticcera is ready.
Remove the saucepan from the stove and allow the custard to reach room temperature. Make sure to stir every now and then to prevent it from forming a skin on top.
Use immediately or store for later.
Notes
Do not overheat the milk because it can ruin the egg mixture by cooking them and forming lumps.
Heating the milk with the vanilla makes the pastry cream more flavored and with a more intense aroma.
The key to making Crema Pasticcera smoother and creamy is to never stop whisking.
If you notice that there are lots of lumps on the cream (despite everything), blend it for a few seconds, then keep cooking for 2 more minutes.
If a skin has formed on the surface, do not mix it! Just carefully remove it and discard it.
Don’t be scared if the pastry cream simmers a little bit while you’re cooking it. As long as you keep whisking constantly it won’t burn or stick on the bottom.