This recipe is very close to one I've been using for the last 40 years. It can also be made with flour as the only thickener if you can't use corn starch. For pastry cream, a total of about 6 to 7 tablespoons of flour is about right. For a cream pie with a somewhat thicker consistency, I use 1/2 cup of flour. Kye is right: it can be used in dozens of ways, and really is dead simple as long as you keep the heat moderate and don't stop stirring.

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