ESPRESSO PASTRY CREAM

Espresso Pastry Cream image

Yield Makes about 2 1/4 cups

Number Of Ingredients 7

2 cups whole milk
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
1/3 cup (packed) golden brown sugar
1/4 cup cornstarch, sifted
2 tablespoons instant espresso powder dissolved in 1 tablespoon water

Steps:

Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and discard bean.
Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes. Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours. (Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.