Puff Pastry Cream

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 6 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups heavy cream

Directions

1. 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.
2. Slightly beat the egg yolks in a small bowl.
3. Use a small amount of the heated milk mixture and fold into the yolks.
4. Slowly pour egg mixture back into milk mixture while stirring.
5. 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.
6. Remove from heat and stir in vanilla.
7. Run the custard through a strainer to remove any over-cooked egg pieces.
8. Cover with plastic wrap and chill for about 2 hours.
9. Once the custard is cooled, use a mixer on medium speed and beat the heavy whipping cream until peaks form.
10. Gently fold the whipped cream into the custard.