Pastry Cream
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- Yield Makes about 2 1/2 cups
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
Directions
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In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
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In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
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Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
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Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
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Today i've made this pastry cream for a crispy brisèe base, but i mix well the white of eggs and turn in the warm pastry cream, leave it to cold on this crispy brisèe and it's a delicious fluffy cream,yummy!