1 cup (250 ml) milk

1/2 cup (125 ml) 35% cream

1/4 cup (60 ml) sugar

3 tablespoons (45 ml) flour

6 egg yolks

1 teaspoon (5 ml) vanilla extract

In a microwave, heat the milk and cream. Set aside.

In a bowl, combine the sugar and flour. Add the egg yolks and whisk until the mixture is smooth. Gradually add the warm cream mixture while whisking.

Bring to a boil over medium heat while whisking. Remove from the heat at the first sign of boiling. Add the vanilla.

Cover with plastic wrap directly on the surface of the hot pastry cream. Let it cool and refrigerate for about 2 hours or until completely chilled.

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