Ingredients
Method
- Split the vanilla bean lengthwise and scrape out the seeds.Bring the milk, vanilla pod or extract and seeds to a boil in a saucepan over a medium heat. Remove from the heat and let infuse for 10 minutes.
- Meanwhile combine the sugar and cornstarch(or custard powder) in a medium bowl. Add the egg yolks.Whisk just until the sugar is combined, do not let it get too pale.
- Whisk a third of the milk into the egg mixture to loosen it.Whisk in the remaining milk and return the mixture to the saucepan, straining it through a fine sieve and cook over a medium heat, whisking constantly.
As soon as the pastry cream begins to thicken, remove it from the heat. - Whisk in the butter until smooth.Scrape the pastry cream into a bowl and cover with a layer of clingfilm, pressing it down so it touches the surface of the cream. This will stop a skin forming.Allow to chill completely.