pastry cream

note: i used pure vanilla extract instead of a vanilla bean

http://www.marthastewart.com/312893/pastry-cream

  • Yield:  Makes about 1 3/4 cups

Ingredients

  • 1 cup whole milk
  • 1/2 vanilla bean, split
  • 5 tablespoons sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon flour (preferably rice flour for lightness)
  • 1 tablespoon unsalted butter

Directions

  1. Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
  2. In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
  3. Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
  4. Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
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