Vanilla Bean Pastry Cream
Serves: 1¾ cups
 
Ingredients
  • 4 large egg yolks
  • 6 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1 1⁄2 cups whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 tablespoon unsalted butter
Instructions
  1. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt.
  2. In a medium saucepan, heat milk and vanilla bean seeds until very hot but not boiling. Gradually add hot milk mixture to egg mixture, whisking constantly. Add butter, stirring until combined. Pour mixture through a fine-mesh sieve. Return mixture to saucepan, and cook over medium heat, whisking constantly, until mixture thickens and just comes to a simmer. Pour into a heat- proof bowl. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until cold, approximately 4 hours.
Recipe by TeaTime Magazine at https://teatimemagazine.com/fruit-tartlets/