Pastry Cream / Custard Sauce / Coconut Cream (Quick Fix)

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Yield: about 1 1/2 cups of pastry cream

Ingredients:

2 1/2 T all purpose flour

1 c milk

1/3 c sugar

1/8 t salt

1 T butter

2 eggs, slightly beaten

*1/2 t vanilla

Procedure:

• Dissolve the flour with a bit of milk to avoid lumps.
• Once it's dissolved combine it with the rest of the milk.
• Add in the rest of the ingredients.
• Set bowl on top of simmering water. Stir mixture continuously until mixture gets thick.

* 1/2 t vanilla is used to flavour the pastry cream. You can change it to have different flavours. Like in one of my posts, I replaced it with hazelnut paste, to make hazelnut custard sauce. The measurement won't be 1/2 t though; I just eyeball the measurements to be honest. Taste it until it tastes good for you!

* For the custard sauce bit, I added more milk to make the mixture thinner.

* Coconut Cream Variation: Simply replace the milk content of this recipe to coconut milk.

Bon appétit,

Charlotte