(makes enough for @ 12 cream puffs)
½ tsp vanilla OR a half vanilla bean split and scraped for its seeds
3 egg yolks
¼ cup sugar
2 tblsp flour
½ tblsp butter
Beat the egg yolks with the sugar until thick and light colored.
Add the flour and whisk in the boiled milk.
Stir constantly over low heat, with the whisk until the mixture is smooth and thick.
Add the vanilla and a 1/2 tblsp butter, stirring until the butter melts.
Some people like to press the cream through a strainer, for a finer consistency and to make sure there are no lumps.
Cool in an ice bath before refrigerating and then cover the pastry cream with a piece of wax paper, making sure there's no air between the wax paper and the cream, then cover with plastic wrap until ready to use, up to 1 week.