Instructions: For pastry cream: Mix flour and sugar together. Heat milk and vanilla bean to scalding in a heavy saucepan. Add 1/2 cup hot milk to flour and sugar. Beat until smooth and return to saucepan. Beat the eggs lightly and temper by adding 1/2 cup of the milk mixture to the eggs, then beat well.

Return the tempered eggs to the remaining milk mixture and cook over medium heat until the mixture reaches the consistency of thickened pudding. Remove from heat, add butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.