Caramel Pastry Cream

• 2 x 9-inch (23-cm) ready-to-bake pie crust shells
• 4 egg yolks

Bake the 2 pie crust shells according to the instructions on the package, and set aside to cool.

In a heatproof bowl, beat the egg yolks with the 2 Tbsp of sugar and the flour until light and pale yellow in color, and doubled in volume.

Combine the cream and milk in a saucepan and bring just to a boil.

Make a caramel using the ½ cu