Crème Patissiere (Custard filling)

Ingredients

1 cp	Whole milk
1 tsp	vanilla
3	Egg yolks
50 g (1/4 cp)	sugar
25 g (1/4 cp)	all-purpose flour

You will need: A whisk

1. Separate yolks into a medium bowl and add sugar and flour. Whisk gently into a paste
2. Warm milk and vanilla in a small pot to simmer without burning to the bottom
3. Arrange the bowl in such a way that you can pour into it with one hand and whisk with the other hand. The easiest way to do this is to put the bowl in an open pot with a towel between bowl and pot to secure it.
4. When milk is at a simmer, pour it very slowly into the yolk paste while whisking gently but continuously (the idea is to not cook the eggs with the hot liquid)
5. Pour mixture immediately back into pot, scraping the sides.
6. Cook mixture over medium/ medium-low heat while whisking constantly until it thickens into a custard-like consistency
7. Remove from heat and use for good or for evil as you desire.

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