Vanilla Pastry Cream

Recipe View 7 mins Infuse the Milk: In a medium saucepan, combine the milk, half of the sugar (1/4 cup), and the split vanilla bean. Place over medium heat and bring to a gentle simmer, stirring occasionally. (Approximately 5-7 minutes)

Recipe View 3 mins Whisk the Yolks: In a separate bowl, whisk together the egg yolks and the remaining sugar (1/4 cup) until the mixture is pale yellow and slightly thickened. Whisk in the flour and salt until just combined and no lumps remain. (Approximately 2-3 minutes)

Recipe View 9 mins Temper and Cook: Once the milk is simmering, remove the vanilla bean (scrape out the seeds and add them back to the milk for extra flavor). Slowly drizzle a small amount of the hot milk (about 1/2 cup) into the yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling. Pour the tempered yolk mixture into the saucepan with the remaining milk. Cook over medium heat, whisking continuously and vigorously, paying close attention to the bottom and corners of the pan to prevent sticking. (Approximately 8-10 minutes)

Recipe View 1 mins Boil and Thicken: Continue cooking, whisking constantly, until the pastry cream comes to a full, rolling boil. Let it boil for 1 minute, still whisking vigorously. The mixture will thicken dramatically. (Approximately 1 minute)

Recipe View 2 hrs Finish and Chill: Remove the saucepan from the heat and immediately whisk in the cold, cubed butter until fully incorporated and the pastry cream is smooth and glossy. For an extra smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to fully chill and set. (Cooling: Approximately 2+ hours)