Summary

Instructions

1. 1

   In a large heatproof bowl (preferably with a pour spout), whisk the egg yolks and cornstarch together until thick and combined; if too dry, add a few drops of the milk to bring it together. Set aside.

2. 2

   In a medium saucepan over medium heat, combine the milk and sugar. Whisk until the sugar dissolves and bring to a gentle simmer, then remove from heat.

3. 3

   Temper the eggs: Slowly stream the warm milk mixture into the yolk–cornstarch mixture while whisking constantly.

4. 4

   Strain the mixture back into the saucepan through a fine-mesh sieve to catch any solids.

5. 5

   Return the saucepan to medium heat and whisk constantly. The surface will look frothy at first; continue cooking until the cream thickens and large bubbles burst, about 1–2 minutes. Cook until pudding-like or 185–190°F (85–88°C), then remove from heat.

6. 6

   Whisk in the butter, vanilla extract, vanilla bean seeds, and a small pinch of salt. Let cool for 10 minutes.

7. 7

   Transfer the pastry cream to a heatproof bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

8. 8

   Refrigerate until cold and set, at least 3 hours or overnight. Stir to smooth before using.