PASTRY CREAM

Pastry Cream image

Yield makes about 1 3/4 cups

Number Of Ingredients 7

2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise and seeds scraped (see page 469)
Pinch of salt
3 large egg yolks
3 tablespoons plus 1 1/2 teaspoons cornstarch
2 tablespoons unsalted butter, cut into small pieces

Steps:

Simmer milk and flavorings Bring milk, 1/4 cup sugar, vanilla seeds, and salt to a simmer in a saucepan over medium heat, whisking to disperse seeds.
Temper eggs Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot-milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan, and heat over medium-high, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, about 2 minutes. Stir in butter and vanilla.
Chill Remove from heat and pour mixture into a bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (or up to 2 days).