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1
In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt.
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2
Cook over medium heat until mixture comes to a simmer.
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3
In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup sugar.
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4
Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture.
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5
Continue adding milk mixture, 1/2 cup at a time, until it has been incorporated.
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6
Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160F on an instant-read thermometer, about 2 minutes.
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7
Remove and discard vanilla bean.
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8
Transfer to the bowl of an electric mixer fitted with the paddle attachment.
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9
Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
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10
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
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11
Refrigerate until chilled, at least 2 hours or up to 2 days.
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12
Just before using, beat on low speed until smooth (you can also whisk by hand).
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13
Follow instructions for Pastry Cream, adding 8 ounces finely chopped best-quality semisweet chocolate along with the butter.
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14
Beat until both butter and chocolate have melted and the mixture has cooled, about 5 minutes.
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15
Strain Pastry Cream into a medium bowl; chill and store as directed above.
