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Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
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Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
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Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
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Gradually add milk 1/2 cup at a time to the egg mixture while constantly whisking until almost all the milk is added to the eggs
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Pour all the egg/milk mixture back into the pot
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Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
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Remove from heat
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Set a fine mesh sieve over a bowl and pour the pastry cream into the sieve and strain - this will catch any of the eggs that may have scrambled
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Cover pastry cream with plastic wrap making sure to press the plastic to the surface of the pastry cream to prevent a skin from forming
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Chill completely in the refrigerator