Pastry cream is a flavored creamy custard made from milk, eggs, flour (we used @bobsredmill Organic All Purpose Flour). We amped up the flavor is this version by adding maple syrup, but you could also infuse your milk with a variety of flavors (fresh turmeric, matcha, earl grey, chai are next on our list!) or you can fold in the flavor after your custard is made (in this case think melted chocolate, bourbon, etc!). Thanks to Bob's Red Mill for sponsoring this post.
3 cups whole milk
1/2 cup maple syrup
1/2 cup white sugar
1/2 tsp salt
8 large egg yolks
2 tsp vanilla
Combine the milk and maple syrup in a saucepan until steaming, but not boiling.
In a large bowl, whisk together the sugar, flour, and salt. Add in the egg yolks and mix together until a thick paste forms.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly until combined. Continue pouring the milk little by little, whisking the entire time.
Once all the milk has been added to the egg mixture, pour everything back into the saucepan over medium heat. Whisk constantly, until mixture becomes a pudding-like constancy. When cream has been brought to a boil, remove the pan from the heat and strain through a fine mesh strainer over a bowl. This will strain any cooked egg pieces in the cream.
Cover the pastry cream with plastic wrap right up against the surface, and store in the refrigerator for 3 hours, or until completely chilled.