Pastry Cream

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups whole milk
• 1/2 cup sugar
• 1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
• 1 pinch salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter, cut into small pieces

Recipe

• 1 bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
• 2 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; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. discard vanilla bean.
• 3 transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. remove bowl; place plastic wrap directly on surface to prevent a skin from forming. refrigerate until cold, at least 2 hours (up to 2 days).