1 vanilla bean, split lengthwise, seeds scraped and reserved
7 large egg yolks (130 grams)
½ cup (100 grams) granulated sugar
¼ cup (32 grams) cornstarch
1 teaspoon (3 grams) kosher salt
2 tablespoons (30 grams) amaretto
Instructions
In a medium saucepan, bring milk, cream, and vanilla bean and reserved seeds to a boil over medium heat.
In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually add milk mixture to egg mixture, whisking constantly. Using a fine-mesh sieve, strain mixture into saucepan. Cook over medium heat, whisking constantly, until thickened. Pour into a medium bowl, and stir in amaretto. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming, and refrigerate for 1 hour. Cover and refrigerate for up to 4 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/amaretto-boston-cream-pie/