Pastry Cream
- Whole Milk - 2 cups
- Vanilla bean - use whole bean
- Salt - 1/4 tsp
- Cornstarch - 3-4 tbsp (3 for thinner cream used in trifle)
- Sugar - 1/2 cup + 1 tbsp
- Large eggs - 2
- Unsalted butter - 4 tbsp
- Have a bowl with a fine sieve on top ready. Pour the milk into a heavy saucepan. Split the vanilla bean pod and scrape in the seeds. Add salt and place over medium-high heat. Bring to just under a boil, stirring occasionally. In a separate bowl, whisk together the cornstarch and sugar. Add eggs and whisk until smooth. When the milk is ready, ladle a few scoops into the egg mixture, stirring constantly. Pour the egg mixture back into the milk and heat until it starts to thicken. Must come to boiling point to cook cornstarch. Remove from heat and immediately pour through the sieve. Let cool for a few minutes, stirring occasionally to make sure a film doesn't form. Cut butter into small pieces and stir in a few at a time. Cool the cream in the refrigerator in a bowl with plastic wrap pushed down to the surface of the cream to avoid a skin forming on the surface. Don't mix the cream once cold. Will keep in the refrigerator for up to 5 days.
milk, vanilla bean, salt, cornstarch, sugar, eggs, butter
Taken from www.epicurious.com/recipes/member/views/pastry-cream-50094532 (may not work)