Custard

Pastry cream is one of the most commonly used creams in pastry making, both as a filling and for preparing semifreddo, puddings, and many other desserts.

It’s very easy to make; the secret is to add the warm milk to the egg, sugar, and flour mixture in small amounts over low heat, stirring constantly.

Bring 500 grams of milk to a simmer in a large saucepan with a vanilla pod, then remove from the heat and let it infuse for 10 minutes.
In a separate bowl, beat the egg yolks and sugar with an electric mixer until they form a frothy, whitish cream. Gradually pour in a third of the warm milk, then gradually incorporate 50 grams of sifted flour.
Continue beating with an electric mixer. Remove the vanilla pod that you left to infuse in the milk and gradually add the mixture to the saucepan, whisking constantly, along with 6 eggs and 150 g of sugar.

At this point, bring everything to a boil and, stirring constantly, simmer over low heat for a few minutes until the mixture thickens, whisking constantly to prevent lumps, alternating with half a glass of cold milk.

Turn off the heat and let the cream cool, stirring occasionally. The cream is ready to fill your bigné.