Italian Custard Cream
2 1/2 cups whole milk
1 tablespoon vanilla extract
1 cup granulated sugar
2/3 cup all-purpose flour, sifted
5 large egg yolks
2 teaspoons salted butter
1. Put the milk and vanilla in a sauce pan and bring to a simmer over medium heat.
2. In another bowl, whip together the flour,sugar and egg yolks with a mixer. Pour a cup of milk-vanilla mixture into a bowl and beat to temper the yolks.
3. Add the yolk mixture to the pot with the remaining milk-vanilla mixture and beat until thick and creamy. Remove the pot from the heat and add the butter and whip again to thicken the cream. The longer you cook it, the thicker it will become. Transfer to a bowl. Refrigerate at least 6 hours before using it.
Variations: add 1 1/2 ounces of melted, cooled semi-sweet chocolate chips along with the butter.