Split vanilla bean in half, if using, scoop out seeds with a butter knife and add to milk. Warm the milk in a sauce pan until steaming and small bubbles are just starting to form. It shouldn't boil.
In a bowl, whisk together sugar, cornstarch and salt. Then add the egg yolks and egg and whisk them into thick pale paste, for about 4-5 minutes. Make sure the ingredients are well combined.
Carefully ladle hot milk a bit a time into the egg mixture whisking constantly. It's important to add the milk slowly while whisking non-stop, otherwise your eggs will scramble; gradual heat tempering is key. Switch back between adding some more milk and whisking the custard.
Pour everything back into the saucepan you used to heat the milk in and cook over medium-low heat, whisking constantly, being careful to scrape the bottom and the corners of the pan; this should take about 3-5 minutes. When large bubbles start to appear and the custard has thickened into thick pudding-like consistency, reduce the heat to low simmer for 30 seconds or so, then remove the pan from heat.
Strain the pastry cream into a bowl with a fine mesh sieve. Add butter and vanilla and gently whisk, stir or fold until the butter is melted and combined.
Allow to cool for about 5 minutes. Then cover the pastry cream with plastic wrap directly against its surface, this is to prevent a skin from forming on top. Refrigerate for at least a couple of hours and up to a couple of days.
Before using, whisk aggressively (or even beat with a mixer) into smooth luscious custard and proceed with filling your pastries of choice.
Ingredients
Directions
Split vanilla bean in half, if using, scoop out seeds with a butter knife and add to milk. Warm the milk in a sauce pan until steaming and small bubbles are just starting to form. It shouldn't boil.
In a bowl, whisk together sugar, cornstarch and salt. Then add the egg yolks and egg and whisk them into thick pale paste, for about 4-5 minutes. Make sure the ingredients are well combined.
Carefully ladle hot milk a bit a time into the egg mixture whisking constantly. It's important to add the milk slowly while whisking non-stop, otherwise your eggs will scramble; gradual heat tempering is key. Switch back between adding some more milk and whisking the custard.
Pour everything back into the saucepan you used to heat the milk in and cook over medium-low heat, whisking constantly, being careful to scrape the bottom and the corners of the pan; this should take about 3-5 minutes. When large bubbles start to appear and the custard has thickened into thick pudding-like consistency, reduce the heat to low simmer for 30 seconds or so, then remove the pan from heat.
Strain the pastry cream into a bowl with a fine mesh sieve. Add butter and vanilla and gently whisk, stir or fold until the butter is melted and combined.
Allow to cool for about 5 minutes. Then cover the pastry cream with plastic wrap directly against its surface, this is to prevent a skin from forming on top. Refrigerate for at least a couple of hours and up to a couple of days.
Before using, whisk aggressively (or even beat with a mixer) into smooth luscious custard and proceed with filling your pastries of choice.
