How do you make pastry cream?

- 1 1/2 cups whole milk

- 1/2 vanilla bean, split and scraped

- 6 egg yolks

- 1/2 cup granulated sugar

- 1/4 cup cornstarch

- 1/8 teaspoon salt

- 2 tablespoons unsalted butter, cut into small pieces

Instructions:

1. In a medium saucepan, combine the milk and vanilla bean. Bring to a simmer over medium heat, stirring occasionally.

2. In a large bowl, whisk together the egg yolks, sugar, cornstarch, and salt.

3. Slowly whisk the hot milk mixture into the egg yolks, whisking constantly to avoid curdling.

4. Return the mixture to the saucepan and bring to a simmer over medium heat, whisking constantly. Cook until thickened and bubbly, about 2-3 minutes.

5. Remove from heat and stir in the butter. Continue stirring until the butter is melted and smooth.

6. Pour the pastry cream into a bowl and cover the surface with plastic wrap. Refrigerate for at least 4 hours, or overnight.

Tips:

- To avoid curdling the eggs, temper them by slowly whisking the hot milk mixture into the eggs.

- For a smoother pastry cream, strain it through a fine mesh sieve before refrigerating.

- Pastry cream can be made ahead of time and stored in the refrigerator for up to 3 days.

- Pastry cream can be used in a variety of desserts, such as tarts, pies, eclairs, and profiteroles.