Ingredients
- 2 cups half-and-half
- 1/2 cup sugar
- 1 pinch salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 1 1/2 teaspoons vanilla extract
Preparation
Step 1
1 Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. If using vanilla bean, add this as well. 2 Whisk yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy. Whisk in cornstarch until combined and mixture is pal yellow and thick. 3 When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper. Return mixture to pan, scraping bowl with rubber spatula. 4 Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute. 5 Off heat, whisk in butter and vanilla (if using vanilla bean, scrape the pod and add seeds). Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process. 6 Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.