3 oz (85 g) white chocolate, chopped

1 cup (250 ml) sugar

3 tablespoons (45 ml) unbleached all-purpose flour

3 tablespoons (45 ml) cornstarch

3 eggs

2 cups (500 ml) milk, warm

1 teaspoon (5 ml) vanilla extract

Place the chocolate in a bowl. Set aside.

In a saucepan, off the heat, combine the sugar, flour, and cornstarch. Add the eggs and whisk until smooth. Gradually stir in the milk. Bring to a boil over medium heat, whisking constantly and making sure to scrape the bottom and sides of the pan. Simmer gently for about 1 minute. Pour over the chocolate and add the vanilla. Combine with a whisk until the chocolate has melted. Place plastic wrap directly on the hot pastry cream. Let cool and refrigerate until the cream is completely chilled.

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