Spiced Pastry Cream Recipe

Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat.

Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.

Return mixture to saucepan. Cook over medium heat, whisking constantly, for 1 to 2 minutes until it begins to thicken and registers 160 degrees F on a candy thermometer.

Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate for at least 1 hour or up to 1 day until cold and thick.

Use as desired and enjoy.