Pastry Cream

By norsegal8

You can substitute 1 1/2 teaspoons vanilla extract for the vanilla bean; stir the extract into the pastry cream with the butter in step 2.

Ingredients

• 1/2 vanilla bean
• 2 cups half and half
• 1/2 cup sugar
• pinch of salt
• 5 large egg yolks
• 3 tablespoons cornstarch
• 4 tablespoons unsalted butter, cut into 4 pieces

Details

Servings 2

Preparation

Step 1

1. Cut the vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the seeds. Bring the vanilla bean and seeds, half and half, 6 tablespoons sugar and salt to simmer in a medium saucepan over medium-high heat, stirring occasionally.

2. Meanwhile, whisk the egg yolks, cornstarch and remaining 2 tablespoons of sugar together in a medium bowl until smooth. Slowly whisk 1 cup of simmering half and half mixture into the egg mixture to temper, then slowly whisk tempered egg mixture into the half and half mixture. Reduce the heat to medium and cook, stirring occasionally, until pastry cream is thickened and a few bubbles burst on the surface, about 30 seconds. Off heat, whisk in the butter.

3. Remove the vanilla bean and transfer the pastry cream to a clean bowl. Lay plastic wrap directly on the surface, and refrigerate until cold and set, about 3 hours. (Pastry cream can be refrigerated for up to 3 days.)

ALMOND PASTRY CREAM
Whisk 3/4 teaspoon almond extract into the pastry cream with the butter.

MOCHA PASTRY CREAM
Add 1 teaspoon instant espresso powder or instant coffee to half and half mixture before bringing to a simmer.