Vanilla Pastry Cream

Vanilla Pastry Cream

Makes enough for one 9" pie or 6 (½ cup) servings

Ingredients

⅔ cup sugar
3 tbsp. cornstarch
5 egg yolks, beaten
2 cups whole milk
1 dash salt
1 vanilla bean, split lengthwise
2 tbsp. Kowalski's Unsalted Butter, cut into 8 pieces
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Directions
  1. In a medium saucepan, whisk together first 6 ingredients (through vanilla bean) over medium heat, adding them to the pan in the order listed. Cook until bubbly (about 10 min.), stirring regularly at first, then constantly for the last 5 min.
  2. Continue to cook, whisking constantly, until boiling (about 2 min. more). Whisk the entire bottom of the pan, including the corners, to avoid scorching and lumps.
  3. Boil for 1 min.; remove from heat.
  4. Remove vanilla bean; whisk in butter.
  5. Transfer to a heatproof bowl; cover with plastic wrap, allowing it to touch the surface of the pastry cream. Chill completely in the refrigerator.
  6. Try it in our recipe for Cream Puffs.