Pastry Cream

1. 1

   Bring milk, vanilla bean pulp and pod to a boil.

2. 2

   Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.

3. 3

   Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.

4. 4

   Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan.

5. 5

   Whisking constantly, drizzle in one-quarter of the hot milk.

6. 6

   When yolks are warm, add the rest of the liquid in a steadier stream.

7. 7

   Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil.

8. 8

   Boil still whisking for 1 to 2 minutes before pressing cream through a sieve into the small bowl.

9. 9

   Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees.

10. 10

    Stir in butter.

11. 11

    Keep cream over ice until it is completely cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.