Vanilla Pastry Cream (Crème Pâtissière)

🥘 Ingredients

• whole milk 455 g
• vanilla bean 1
• egg yolks 4
• granulated sugar 115 g
• cornstarch 30 g
• kosher salt ¼ tsp
• unsalted butter 30 g

1. 1

   In a medium saucepan , combine whole milk .
2. 2

   Split a vanilla bean lengthwise with a paring knife and scrape out the seeds with the back of the knife. Add both the seeds and pod to the milk.
3. 3

   Bring the milk to a simmer over medium heat, stirring occasionally. Once it begins to simmer, remove from heat, cover, and let steep for 30 minutes to infuse the vanilla flavor.
4. 4

   Meanwhile, in a medium bowl , whisk together egg yolks , granulated sugar , cornstarch , and kosher salt until smooth and pale yellow.
5. 5

   After the milk has steeped, remove the vanilla pod (you can rinse, dry, and save it for another use).
6. 6

   Reheat the milk until it just begins to simmer.
7. 7

   Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent them from curdling.
8. 8

   Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 2-3 minutes .
9. 9

   Once the mixture starts to bubble, continue cooking for 1 minute more, whisking vigorously to ensure a smooth texture.
10. 10

    Remove from heat and whisk in unsalted butter until fully incorporated and the pastry cream is smooth and glossy.
11. 11

    Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
12. 12

    Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
13. 13

    Refrigerate until completely chilled and set, at least 2 hours or overnight.
14. 14

    Before using, whisk the chilled pastry cream vigorously to loosen it up and create a smooth consistency.