This is one of the most important creams that you should master as it is the base of delicious creams and soufflé
2 cups Milk
1/2 cup plain flour
3 egg yolks
1 whole egg
1 vanilla pod
75g sugar
Take 1 and1/3 cup milk an bring to boil with the split vanilla pod. In a separate bowl add flour and sugar and beat in the eggs and egg yolk. Add the received milk little at a time beating continuously until mixture is pale and creamy. Stir in boiled strained milk and keep on stirring. Transfer mixture back to pan and cook on low heat until cream is thick. Continue to stir for further 1 minute to cook off the flour. Pour cream into a bowl and cover with cling film. Will keep refrigerated for up to one week. Use in suggested recipes.
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