Italian Pastry Cream (Vanilla)

In a medium pot, heat over low the milk and cream, do not boil. Remove from heat and let cool to warm.

In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add warm milk/cream, whisking continuously until thickened. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.

In a medium, pot add 3/4 cup milk and vanilla, heat on medium until milk just starts to boil, then remove from heat and let cool.

In a medium bowl add egg yolks and sugar, beat at medium-high speed until thick and creamy (approximately 5 minutes) slowly add 1/3 of the boiled cooled milk and continue beating, then slowly add the flour and continue beating until smooth.

Add egg mixture to the medium pot with remaining milk and cook over medium-low heat, continuously whisking briskly until mixture starts to boil, lower heat to low and continue whisking while you slowly add the remaining 1/4 cup milk, once all the milk has been added remove from heat, transfer to a glass bowl and let cool completely. If not using immediately cover with plastic (make sure plastic touches the cream and refrigerate) Enjoy!