Pastry Cream

Ingredients

• 2 cups whole milk
• 1 plump, moist vanilla bean, split lengthwise, pulp scraped out
• 6 large egg yolks
• ½ cup sugar
• ⅓ cup cornstarch, sifted
• 3 ½ tablespoons unsalted butter, softened

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    386 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 0 grams dietary fiber; 31 grams sugars; 8 grams protein; 315 milligrams cholesterol; 67 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 cups

Preparation

1. Bring milk, vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
2. Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
3. Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot milk. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil. Boil — still whisking — for 1 to 2 minutes before pressing cream through a sieve into the small bowl. Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees. Stir in butter. Keep cream over ice until it is completely cool.

10 minutes