Vanilla Bean Pastry Cream
 
Makes 1 cup
Ingredients
  • 3⁄4 cup plus 2 tablespoons (210 grams) whole milk
  • 1⁄4 cup (50 grams) granulated sugar, divided
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1⁄8 teaspoon kosher salt
  • 3 large egg yolks (56 grams), room temperature
  • 5 teaspoons (15 grams) cornstarch
  • 1 tablespoon (14 grams) unsalted butter, cubed
Instructions
  1. In a small saucepan, heat milk, 2 tablespoons (25 grams) sugar, vanilla bean paste, and salt over medium heat, stirring occasionally, until steaming. (Do not boil.)
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 2 tablespoons (25 grams) sugar. Add hot milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook, whisking constantly, until mixture starts to boil. Cook, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes.
  3. Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in butter until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour. Whisk well before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pain-suisse/