makes 2 1/2 cups
recipe adapted from Tartine
prep time: 25 min
2 c whole milk
1/2 vanilla bean
1/4 tsp salt
3 tbsp cornstarch
1/2 c + 1 tbsp sugar
2 large eggs
4 tbsp unsalted butter, cut into 1 tbsp pieces
• Pour the milk into a heavy saucepan.
• Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk.
• Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan.
• In a mixing bowl, whisk together the cornstarch and sugar.
• Add the eggs and whisk until smooth.
• When the milk is ready, slowly ladle about 1/3 of the hot milk into the egg mixture, whisking constantly.
• Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream, about 2 minutes.
* In order for the cornstarch to cook and thicken fully, the mixture must come just to the boiling point. You want to see a few slow bubbles. However, if the cream is allowed to boil vigorously, you will curdle the pastry cream.
• Remove from heat and immediately pour through the sieve into the bowl.
* If the custard stays in the hot pot, it will continue to cook.
• Let cool for 10 minutes, stirring occasionally to release the heat and prevent a skin from forming on top.
• When the pastry cream is ready (about 140 ˚F) whisk the butter into the pastry cream 1 tbsp at a time, always whisking until smooth before adding the next tbsp.
** ADDIECAKES' NOTES **