Vanilla Pastry Cream Recipe: Velvety

Instructions:

1. Combine the milk and vanilla bean seeds and pod in a saucepan. Heat over medium until the milk begins to steam and small bubbles form around the edges; do not let it reach a rolling boil. Remove from heat and let sit for 2 minutes.
2. In a mixing bowl, whisk together the sugar, cornstarch, salt, and egg yolks until the mixture turns pale yellow and slightly thickened.
3. Slowly pour about 1/2 cup (120ml) of the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Place over medium heat and whisk vigorously and constantly until the mixture thickens and reaches a gentle boil. Remove from heat immediately.
5. Stir in the softened butter until completely melted and glossy.
6. Pour the cream through a fine-mesh sieve into a clean bowl to remove any stray egg bits or the vanilla pod.
7. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming and refrigerate until completely chilled.