Espresso Pastry Cream

Directions

1. 1
   Pour milk into heavy medium saucepan.
2. 2
   Scrape in seeds from vanilla bean; add bean.
3. 3
   Bring to simmer.
4. 4
   Remove from heat and discard bean.
5. 5
   Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes.
6. 6
   Add cornstarch; blend well.
7. 7
   Gradually whisk half of hot milk into egg mixture.
8. 8
   Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes.
9. 9
   Remove from heat.
10. 10
    Stir in espresso mixture.
11. 11
    Transfer to medium bowl.
12. 12
    Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours.
13. 13
    (Can be made 2 days ahead; keep chilled.)
14. 14
    Whisk pastry cream until smooth before using.