Vanilla Bean Pastry Cream

• 1 large whole egg
• 2 large egg yolks
• 1/2 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon kosher salt
• 2 cups whole milk
• 1 vanilla bean
• 4 tablespoons cold butter, cubed

1. Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
2. Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
3. Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

egg, egg yolks, white sugar, cornstarch, kosher salt, milk, vanilla bean, cold butter

Taken from www.allrecipes.com/recipe/256437/vanilla-bean-pastry-cream/ (may not work)