Pastry Cream

Ingredients:

• 2 cups whole milk (480mL)
• 1 vanilla bean, split lengthwise and seeds scraped
• 6 large egg yolks
• ⅔ cup granulated sugar (133g)
• ¼ cup cornstarch (40g)
• 1 tablespoon cold unsalted butter

Instructions:

1. Infuse the Milk with Vanilla:
   1. In a medium saucepan, combine the milk and vanilla bean pod and seeds.
   2. Place over medium heat and bring to a simmer, about 8 minutes.
   3. Remove from the heat and let it sit for 15 minutes to infuse the vanilla flavor.
   4. Remove the vanilla bean pod.
2. Prepare the Egg Mixture:
   1. In a heat-proof bowl, whisk the egg yolks and sugar until smooth and slightly lighter in color.
   2. Sift in the cornstarch and whisk vigorously until no lumps remain.
3. Combine Egg Mixture with Milk:
   1. While whisking, slowly pour in ½ cup of the hot milk mixture into the egg yolks.
   2. Slowly whisk in the remaining hot milk mixture.
   3. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.
4. Thicken the Mixture:
   1. Cook over medium heat, gently whisking continuously, until thickened and starting to bubble, about 5 to 8 minutes.
   2. Remove from the heat and whisk in the butter until melted.
5. Chill the Pastry Cream:
   1. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
   2. Chill for at least 2 hours or until ready to serve.
   3. The custard can be made up to 24 hours in advance.
   4. Whisk the pastry cream again until smooth before using, as it will have set into a firm custard.