Rich Silky Pastry Cream
Ingredients: whole milk, vanilla bean, egg yolks, granulated sugar, corn starch · 45 min cook time · 300kcal · ~₩11,500
Ingredients
2cups whole milk, 1whole vanilla bean, 6large egg yolks, 135g granulated sugar, 37g corn starch
Instructions
1. Add two cups of whole milk into a medium-sized, heavy-bottomed pot.
2. Slice open a vanilla bean with a sharp knife, scrape out the seeds, and add both the seeds and the pod into the pot with the milk.
3. Set the pot over medium heat and bring the milk to a simmer, but do not let it boil over. Once simmering, remove from heat and let the vanilla infuse for 15 minutes.
4. Separate six room temperature eggs, reserving the whites for another use, and place the yolks in a large bowl.
5. Add 135 grams (two-thirds of a cup) of granulated sugar to the egg yolks and whisk until slightly thickened and a lighter, lemony color.
6. Add 37 grams (a quarter cup) of corn starch to the egg yolk mixture and whisk until no lumps remain.
7. Remove the vanilla bean pod from the infused milk. Slowly drizzle a quarter cup of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
8. Pour the tempered egg yolk mixture back into the pot with the remaining milk, straining it through a fine-meshed sieve to catch any vanilla pod remnants.
9. Return the pot to medium-high heat and whisk constantly until the mixture thickens significantly. It will go from liquid to thick very quickly.
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