This is a recipe for the ages. So unbelievably delicious.
You start by gutting a vanilla bean.
And then those vanilla bean seeds and the bean shell are placed in a pot with some milk, sugar, and salt and brought to a simmer.
Egg yolks and cornstarch are tempered and added to the mixture and it’s all cooked a while longer until it’s thickened considerably.
Then, straight into a mixing bowl with some butter.
The mixer works in the butter (which melts almost immediately) and helps to stop the cooking process. A few hours in the refrigerator cools the cream completely.
(Only a half-batch is pictured above.) This stuff is so delicious – like the richest, smoothest vanilla custard you’ve ever tasted. Recipes using this pastry cream will be posted soon!