This is the most versatile filling for many classic desserts. Using a fresh vanilla bean is the key to a great pastry cream.

　　

Ingredients

makes 2 cups

　　2 cups whole milk

　　1 vanilla bean, split lengthwise and seeds scraped

　　4 large egg yolks

　　3/4 cup light agave nectar

　　1/4 cup arrowroot powder

　　Pinch of sea salt

　　

Step 1

Place 1 1/2 cups of the milk, the vanilla bean, and vanilla seeds into a saucepan. Bring to a boil. Remove from the heat and let the vanilla bean steep in the hot milk for 15 to 20 minutes. Meanwhile, in a large bowl whisk the egg yolks until creamy. Add the agave nectar to the hot milk and bring to a simmer again over medium heat. Decrease the heat to low. Combine the arrowroot powder, salt, and the remaining 1/2 cup milk until the powder is completely dissolved.

　　

Step 2

Temper the egg yolks by whisking in about 1/2 cup of the hot milk. Working quickly, pour the egg/milk mixture back into the hot milk in the saucepan over low heat and whisk together, stirring constantly, until the mixture is almost at a simmer.

　　

Step 3

Pour the arrowroot powder slurry into the pan and stir constantly until the mixture starts to simmer and begins to thicken. This will happen quickly. Immediately remove from the heat and pour the custard into a bowl. Remove the vanilla bean and cover the hot pastry cream with a piece of plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate until cold and firm.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.