Ingredients:
2 cups heavy cream, 35%
1 vanilla bean, split and seeded
6 large egg yolks
¾ cup + 2½ teaspoons caster's sugar
1/3 cup + 1 tablespoon all-purpose flour

Directions:
1. In a small saucepan bring cream, vanilla bean, and vanilla bean seeds just to the boil over medium heat. Remove from heat, cover and let steep 10 to 12 minutes.

2. In a large bowl, using a large hand whisk, cream together egg yolks and sugar until thick and pale.

3. Add the flour and whisk to well combine.

4. Gradually, in a steady stream, add the hot cream mixture to the egg mixture; whisking constantly until well combined.

5. Return the cream-egg mixture to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3 to 5 minutes.

6. Remove from heat and strain through a fine mesh sieve into an 8 inch square dish. Discard solids. Place a sheet of plastic wrap directly onto pastry cream to prevent a skin from forming while cooling. When pastry cream has completely cooled place in refrigerator to chill until ready to fill zeppole.