1/4 cup (60 ml) sugar

1 tablespoon (15 ml) cornstarch

1 tablespoon (15 ml) unbleached all-purpose flour

2 egg yolks

2 1/4 cups (560 ml) warm milk

7 oz (195 g) milk chocolate, chopped

2 tablespoons (30 ml) unsalted butter

In a saucepan off the heat, combine the sugar, cornstarch, and flour. Add the egg yolks and whisk until smooth.

Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly and taking care to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the chocolate and butter. Let stand for two minutes. Stir with a whisk until the pastry cream is smooth. Cover with plastic wrap directly on the hot pastry cream to prevent a skin frim forming on the surface. Let cool. Refrigerate for about 3 hours.

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