This cream is a basic component of many classic French desserts.
Instructions
1. Prepare an ice bath by filling a large bowl with ice half way.
2. Set aside a medium size bowl and place a sieve on top.
3. Pour the milk into a heavy bottom saucepan.
4. Split the vanilla bean in half lenghtwise and scrape the seeds into the milk, add the pod as well.
5. Bring the milk to a boil and remove from the heat.
6. Whisk the egg yolks and sugar together.
7. Sift the corn starch over the egg mixture and whisk in.
8. Carefully pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly.
9. Add the egg mixture to the remaining hot milk in the saucepan and bring to a boil for about 1 1/2 to 2 minutes while whisking constantly and vigorously. The mixture will begin to thicken.
10. Immediately remove pot from the heat and strain the pastry cream with a fine sieve into a clean bowl.
11. Set bowl over the ice bath and add water to the ice.
12. Once slightly cooled you can whisk in the butter by three incorporations.
13. Cover with plastic wrap making sure to press down on the surface of the cream.
14. Cool to room temperature and remove from the ice bath.
15. Store in the refrigerator.
16. When you are ready to use, whisk pastry cream until smooth.
Making Lightened Pastry Cream
17.Whisk together the heavy cream and confections sugar until thick and smooth.
18. Whisk the Pastry Cream in a separate bowl until smooth.
19. Add the whipped cream to the Pastry Cream and fold gently to incorporate.
20. With your spatula fold from the center of the bowl outwards with a scooping rotation of the wrist.
Tags: remove from, from heat, milk into, Pastry Cream, remove from heat