The Key to the Ideal Pastry Cream
Ingredients
480 ml (2 cups) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean or 1 tsp vanilla extract
5 large egg yolks
30 g (1/4 cup) cornstarch
2 tbsp (30 g) unsalted butter, finely chopped
Instructions
Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup).
Add the seeds from the vanilla bean or, if using vanilla extract, add it later.
Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
Prepare the Egg Mixture:
In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the cornstarch until the mixture is creamy and pale, about 2-3 minutes.
Temper the Eggs:
When the milk mixture is hot, gradually add about one-third of it to the egg mixture, whisking continuously to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
Cook the Pastry Cream:
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