Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)

1. 1

   Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat.

2. 2

   Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.

3. 3

   If the milk has cooled, it will need to be reheated now.

4. 4

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

5. 5

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

6. 6

   When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).

7. 7

   Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil.

8. 8

   Keep at the boilstill whisking energeticallyfor 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl.

9. 9

   Let the cream sit for 5 minutes, then whisk in the butter.

10. 10

    Cover the cream with a piece of plastic wrappress the wrap against the creamand refrigerate until thoroughly chilled.

11. 11

    You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water.

12. 12

    (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days.

13. 13

    To smooth the chilled cream, whisk it for a few seconds.

14. 14

    ).

* Per serving · 4 servings · Values may vary.