Pastry Cream

Directions

1. 1
   Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
2. 2
   Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl.
3. 3
   Whisk in cornstarch, 1 tablespoon at a time.
4. 4
   Ladle 1/2 cup hot milk mixture into yolk mixture whisking.
5. 5
   Add remaining milk mixture, 1/2 cup at a time.
6. 6
   Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes.
7. 7
   Discard vanilla bean.
8. 8
   Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
9. 9
   Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes.
10. 10
    Remove bowl; place plastic wrap directly on surface to prevent a skin from forming.
11. 11
    Refrigerate until cold, at least 2 hours (up to 2 days).