IN THE KITCHEN
Ingredients:
4 cups milk
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
Directions:
Use pastry cream for filling in fruit tarts, cream pies, cakes, or trifles.
Heat milk over medium heat until hot. Scrape in vanilla bean and let infuse for 15 minutes.
Whisk together egg yolks and sugar. Whisk in cornstarch. Temper eggs with hot cream, adding gradually while whisking. (Remove vanilla bean pod and discard.) Return all to pot and cook over medium heat until thick, whisking constantly. Remove from heat and whisk in butter. Strain and refrigerate until cold.
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