Vanilla Pastry Cream

Directions

1. 1
   Bring milk and vanilla-bean seeds and pod to a simmer in a medium saucepan.
2. 2
   Remove from heat.
3. 3
   Cover; let stand 20 minutes.
4. 4
   In a large bowl, whisk egg yolks until smooth.
5. 5
   In a medium saucepan, combine sugar and cornstarch.
6. 6
   Gradually add milk mixture (or milk and vanilla extract, if not using vanilla bean) in a slow, steady stream and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes.
7. 7
   Whisking constantly, slowly pour one-third of milk mixture into egg yolks.
8. 8
   Pour mixture into remaining milk in saucepan.
9. 9
   Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to coat the back of a spoon, 2 to 4 minutes.
10. 10
    Remove from heat.
11. 11
    Strain mixture through a fine sieve into a heatproof bowl; discard solids.
12. 12
    Cover with parchment or plastic wrap, pressing directly on surface to prevent a skin from forming.
13. 13
    Refrigerate until well chilled and firm, at least 2 hours or up to 2 days.
14. 14
    Whisk to soften slightly just before using.