Here's a classic vanilla bean pastry cream recipe. Click 'SHOW MORE' for recipe ingredients and baking guide.

Recipe makes about 1 ½ cups

Ingredients
1 cup 2% milk
½ vanilla bean or 1 ½ tsp vanilla bean paste
3 large egg yolks
3 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp unsalted butter, cut into pieces.

Baking Method:
Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.

In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.

Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.

Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
The pastry cream will keep up to 4 days refrigerated.



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