Pastry Cream (Crème Pâtissière)

Ingredients

• 1 1/2 cups (12 fl oz/375 ml) whole milk
• 1 vanilla bean, halved lengthwise and scraped (page 18)
• 4 large egg yolks
• 1/2 cup (4 oz/125 g) sugar
• 2 tablespoons cornstarch (cornflour)
• 2 tablespoons unsalted butter

Instructions

1. 1

   In a saucepan over medium heat, warm the milk and the vanilla bean pod and scrapings until small bubbles appear along the edges of the pan. Remove from the heat, them remove the vanilla bean pod.

2. 2

   In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk until blended.

3. 3

   Pour the mixture back into the saucepan and place over medium-low heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 3 minutes. Continue cooking, whisking constantly, for 1 minute longer.

4. 4

   Pour through a fine-mesh sieve into a clean bowl. Stir in the butter until melted and smooth.

5. 5

   Cover the bowl with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Poke a few holes in the plastic with the tip of a knife to allow steam to escape.

6. 6

   Refrigerate until well chilled, at least 2 hours or for up to 2 days.