Florence Fabricant's Pastry Cream

Preparation

1. Step 1

   Scald the milk in a heavy 2-quart saucepan. Remove from heat.

2. Step 2

   Beat the egg yolks, egg and sugar together for 2 to 3 minutes, until the eggs thicken and lighten in color. Beat in the flour.

3. Step 3

   Slowly pour the hot milk into the egg mixture, beating constantly.

4. Step 4

   Return this mixture to the saucepan, and cook over medium heat, whisking and scraping the bottom constantly until the mixture comes to a boil. It should thicken to about the consistency of pudding. Cook a few seconds longer, then strain into a metal bowl.

5. Step 5

   Place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold, at least 4 hours.