Pastry Cream - Great Chefs

Yield: 4 Cups
Categories: Fillings, Basics, New Orleans
1cSugar
2lgEggs
2Egg yolks
1/4cFlour
1 1/2cMilk, scalded
1/4cHazelnut paste (optional
DIVIDER-- if difficult to find)
1cCream, heavy
1/4cSugar
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