Ingredients

makes about 2 1/2 cups

　　2 cups whole milk

　　1/2 cup sugar

　　1/2 vanilla bean, split lengthwise, seeds scraped

　　Pinch of salt

　　4 large egg yolks

　　1/4 cup cornstarch

　　2 tablespoons unsalted butter, cut into small pieces

　　

Step 1

In a medium saucepan, combine the milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.

　　

Step 2

In a medium bowl, whisk together the egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160°F on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.

　　

Step 3

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

　　

Step 4

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

　　

Chocolate Pastry Cream Variation

Step 5

Follow instructions for Pastry Cream, adding 8 ounces finely chopped best-quality semisweet chocolate along with the butter. Beat until both butter and chocolate have melted and the mixture has cooled, about 5 minutes. Strain Pastry Cream into a medium bowl; chill and store as directed above.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter