Yield: 3 cups
Active Time: 25 minutes Start to Finish: 2 hours, 25 minutes
For this recipe you’ll need:
Combine the milk, vanilla bean scrapings and vanilla bean pod in a heavy saucepan. Heat over medium heat until barely steaming.
Whisk together the egg yolks, cornstarch, sugar and salt in a medium mixing bowl.
Temper the warm milk mixture into egg mixture gradually while whisking constantly. Return the mixture back to the saucepan.
Simmer, whisking constantly, until thick and boiling. Remove from heat and strain mixture through a fine sieve.
Whisk in the butter until melted.
Transfer the pastry cream to a shallow dish and cover with plastic wrap that’s directly touching the custard to prevent a film from forming.
Allow the custard to chill completely before using.
