- Mix sugar and flour in a saucepan away from the heat. Whisk in eggs until incorporated.
- Heat the mixture over medium-low for about 1 minute. Gradually pour in hot milk and vanilla, adding a little at a time and whisking constantly until sauce has thickened, about 5 minutes. Remove from heat.
- Cover with plastic wrap and refrigerate until completely cold, for at least 3 hours.
- Use the pastry cream as a pie filling or in trifle, or serve with fresh fruit.
Chef’s secret
You can flavour your pastry cream, for example with almond or coconut extract, or by adding melted chocolate for a chocolate version.