Ingredients
Makes about 1 cup
- 2/3 cup milk
- 1/4 vanilla bean, split and seeds scraped
- 1 large egg yolk
- 2 tablespoons sugar
- 2 1/2 tablespoons all-purpose flour
Description
This Pastry Cream Will Keep In The Refrigerator For 2 To 3 Days. If You Make It In Advance, Be Sure To Chill It Quickly And Thoroughly.
Martha Stewart
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