This recipe for puff pastry cream can be used in puff pastries, eclairs, or is also delicious as a layer in a fruit trifle.
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Combine sugar, flour and salt in a 2 quart saucepan and stir in the milk. Cook over medium heat while stirring until the mixture boils and starts to thicken.
Slightly beat the egg yolks in a small bowl.
Use a small amount of the heated milk mixture and fold into the yolks.
Slowly pour egg mixture back into milk mixture while stirring.
Reduce heat to medium-low and cook for about 8 minutes or until the mixture thickens and covers the spoon evenly. Be sure not to boil.
Remove from heat and stir in vanilla.
Run the custard through a strainer to remove any over-cooked egg pieces.
Cover with plastic wrap and chill for about 2 hours.
Once the custard is cooled, use a mixer on medium speed and beat the heavy whipping cream until peaks form.
Gently fold the whipped cream into the custard.