Ingredients:

  • 50g all-purpose flour
  • 200g granulated sugar
  • 240ml whole milk
  • 0.25 tsp fine sea salt
  • 225g unsalted butter, softened to 68°F (20°C)
  • 1 tbsp pure vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan, whisk together 50g of all-purpose flour and 200g of granulated sugar while dry to break up any clumps. Mixing them dry first prevents the flour from clumping when the liquid hits.
  2. Slowly pour in 240ml of whole milk, whisking constantly until no lumps remain. Place the saucepan over medium heat.
  3. Cook the mixture, stirring continuously, until it reaches a thick, translucent custard-like consistency that resembles a thick pudding and bubbles start to pop.
  4. Transfer the flour paste to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Cool completely to room temperature.
  5. In a separate bowl, beat 225g softened butter and 0.25 tsp sea salt until pale and fluffy.
  6. Add the cooled flour paste to the butter one tablespoon at a time. Beat on high until it looks like whipped cream.
  7. Pour in 1 tbsp pure vanilla extract and beat on high until it looks like whipped cream. If it feels too soft, pop the whole bowl in the fridge for 10 minutes then re-whip.