Coffee pastry cream

I whisk the egg yolks with the sugar in a bowl until pale and fluffy.

I combine the coffee, milk and vanilla, then heat well in a small pan or the microwave.

I remove the vanilla pod.

I stir in the freeze-dried coffee.

I add the flour to the whisked eggs, working out the lumps; you can sift it.

I gradually stir in the coffee-flavoured milk, mixing thoroughly.

Once well combined.

I pour it into a small pan and bring to the boil, whisking continuously.

As soon as it boils, I leave it for a minute, then remove from the heat.

I strain it to make it silky and remove any lumps.

I pour it into a bowl to cool.

Once slightly cooled, I cover with food-grade cling film touching the whole surface of the cream.
This is to prevent bacterial contamination.

I refrigerate it, where it keeps for 2/3 days.
Excellent as a spoon dessert, perhaps mixed with whipped cream, or for filling cakes or cannoncini pastries.