STRAWBERRY CRÈME PÂTISSERIE

This made an excellent dessert to finish off my Easter dinner. I got this recipe from a lady from France. It uses liters and grams for some of the measurement so a food scale would be helpful. I've included conversions to cups, but measuring it out on food scale is more accurate and works best. For the crust us my recipe for French Pastry Shell, which I also got from the same French lady. I promise this dessert isn't difficult to make and you might even impress a few people if you make it.

Stawberry Creme Patisserie

• 1 pre-baked French Pastry Shell
• ½ liter milk
• 2 whole eggs
• 2 egg yolks
• 1 tsp Vanilla
• 70g sugar (1/3 cup)
• 3 T flour
• Fresh Strawberries, sliced in half

Pour milk into a sauce pan, bring to a boil. Set aside. In another saucepan mix eggs, vanilla and sugar together, then add flour. Add milk to egg mixture.(since the milk is warm, it helps to start by mixing in only a couple of tablespoons of the milk to the egg mixture. I repeat this two or three times and then you can pour in the remainder of the milk. This keeps the eggs from cooking too much before all of the milk is mixed in.)Bring to a boild, constantly stirring to thicken the mixture (it will thicken more when it cools). Once it comes to a boil it should thicken rather quickly and will start to splatter. You don't need to boil it for more than a minute, if that. Pour cream mixture into pastry shell. Top with sliced strawberries and let set. Once it is cool you should cover it so the strawberries don't dry out.