***Makes 1 Cup
1 Cup Milk
1/4 Vanilla Bean, Split in Half Lengthwise
3 Egg Yolks
1/3 Cup Sugar
2 Tbsp. Cornstarch
Knob of butter
-Put the milk and vanilla bean in a pot and bring to a boil
-Meanwhile, whisk the sugar and egg yolks together and gently stir in the cornstarch
-Add to the boiling milk and add in the egg mixture
*****Warning - the consistency of the cream changes fast!
-Continue to boil for 1 minute and whisk vigorously, so the mixture doesn't stick to the bottom
-Pour into another bowl and lightly rub the top of the pastry cream with butter to keep a skin from forming as it cools
-When cool, whip really fast for 2 minutes until it changes from a gelatin consistency to a smooth cream
-Fill any pastry your want with the cream or just eat it plain like I love to do!