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Vanilla Pastry Cream

Source of Recipe


Emeril Lagasse, from "Emeril Live" (2003)






List of Ingredients



• 2 cups whole milk
  
• 1/2 cup sugar
  
• 1 vanilla bean, split in half lengthwise, seeds scraped out
  
• 4 large egg yolks
  
• 1/4 cup cornstarch, sifted
  






Instructions



1. In a medium heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
   
   
2. In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk, and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
   
   
3. Remove from the heat and strain into a clean container. Discard the vanilla bean, or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.