2/3 cup (150 ml) sugar

1/3 cup (75 ml) unbleached all-purpose flour

2 eggs

2 cups (500 ml) milk, hot

1/2 teaspoon (2.5 ml) vanilla extract

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

Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly, being careful 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 vanilla.

To prevent a skin to form on the surface of the pastry cream, place plastic wrap directly on the hot cream. Let cool.

Refrigerate until completely chilled, about 3 hours.

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