Vanilla Pastry Cream or Creme Patisserie

Step 1

Heat milk - Pour milk in a heavy bottom saucepan over medium heat. Cut the vanilla bean in half length-ways, open the pod and scrape the seed. Add the pod as well as the scrapings and let the milk come to a boil.

Step 2

In a separate mixing bowl, mix the egg yolks, sugar, salt, and cornstarch/cornflour. Whisk until light and almost foamy. You want to get the sugar to almost dissolve. Once the milk is ready. Reduce heat. Remove the pot of milk from the heat. Pro tip - Use a mixing bowl large enough to accommodate the milk.

Step 3

Tempering the milk - Carefully and gently - pour some of the hot milk mixture into the egg mixture while still continuously stirring or whisking to prevent the eggs from curdling.

Step 4

Once more than half the milk has been poured into the eggs mixture the eggs have been tempered. Now, transfer all the milk and egg mixture back into the saucepan.

Step 5

Then, place the pan back on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all.

Step 6

Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids.

Step 7

Let cool completely before you store in the fridge or use as stated in the desired recipe.