Dairy or Pareve Vanilla Pastry Creme

Cake flour 2 oz.
Granulated sugar 12 oz.
Milk or Non-dairy creamer 1 quart
Egg yolks 12
vanilla bean, split 1 or one tsp
unsalted butter or margarine 2 oz.

Whisk 8 oz. of the milk into the egg yolks. Add the flour and sugar and whisk until smooth. Heat the remaining milk with the vanilla or vanilla bean in a heavy saucepan. As soon as the milk comes to a boil, whisk one third of it into the egg mixture and blend. Then pour the mixture you have just created into the saucepan. This prevents the eggs from scrambling. Stir constantly under low to medium flame until the custard begins to thicken. As it thickens, it will become lumpy, but this is just a stage. At this point, increase the speed of your whisking and stirring. It should smooth out just before coming to a boil. Allow the pastry cream to boil for one minute, then remove from flame. Remove the vanilla bean if necessary. In a clean mixing bowl, fold the pastry cream with the margarine, do not overmix. Chill before using and cover with plastic wrap to prevent a film from forming on top.