Pastry Cream

Servings: 0



Combine milk, vanilla bean and pod, and butter in a medium sauce pan on a medium heat, stirring while the butter melts. • Whisk the corn starch, sugar, and egg yolks in a separate bowl until sugar looks dissolved. The mixture should be creamy and light yellow in color. • When the milk begins to simmer, temper the milk into the egg mixture until all is combined. • Pour back into the saucepan, keeping on a medium heat, and whisk until it thickens to pudding/custard consistency. • Pour through a sieve, chinois, or strainer, then let cool. Be sure to put plastic wrap directly on top of the cream while cooling