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1
Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat.
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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.
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3
If the milk has cooled, it will need to be reheated now.
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4
Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan.
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5
Whisking constantly, drizzle one-quarter of the hot milk over the yolks.
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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).
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7
Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil.
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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.
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9
Let the cream sit for 5 minutes, then whisk in the butter.
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10
Cover the cream with a piece of plastic wrappress the wrap against the creamand refrigerate until thoroughly chilled.
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11
You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water.
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12
(Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days.
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13
To smooth the chilled cream, whisk it for a few seconds.
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14
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