Instructions:
Heat Milk: In a medium saucepan, combine the whole milk, half of the granulated sugar (1/4 cup), and the split vanilla bean (if using vanilla extract, add it after cooking). Bring the mixture to a simmer over medium heat, stirring occasionally.
Whisk Egg Yolks and Sugar: While the milk is heating, in a separate bowl, whisk together the egg yolks, remaining sugar (1/4 cup), and cornstarch until smooth and pale.
Temper the Egg Mixture: Once the milk mixture is simmering, remove it from the heat. Gradually whisk about 1/2 cup of the hot milk into the egg yolk mixture to temper it, preventing the eggs from curdling.
Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. This should take about 2-3 minutes.
Add Butter and Vanilla: Remove the saucepan from the heat. If using a vanilla bean, remove it now. Stir in the unsalted butter and, if using, the vanilla extract, until smooth and well incorporated.
Cool the Pastry Cream: Transfer the pastry cream to a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until cold, at least 2 hours or up to 2 days.
Nutritional Information (per serving, assuming recipe makes 8 servings):
Calories: 160
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 100mg
Sodium: 30mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Sugars: 14g
Protein: 3g
This versatile pastry cream can be used in a variety of desserts such as éclairs, tarts, and cakes, adding a rich and creamy element to your sweet creations!
