32 ounces whole milk (use coconut milk for a non-dairy version)
1 vanilla bean, split and scraped or 1 Tbsp
vanilla extract
5 eggs
2 yolks
10 ounces sugar
3 ounces cornstarch
1/4 tsp kosher salt
Instructions
Bring the milk, along with the vanilla bean (and/or other flavoring agents), to a boil in a large pot. Turn off heat and set aside to steep for at least one hour, or as long as overnight in the fridge, just take care if steeping an ingredient that gets bitter over time, like tea.
In a medium bowl, whisk the eggs and yolks together with the sugar, cornstarch, salt, and vanilla bean seeds. Whisk vigorously to break up any lumps.
Meanwhile, bring the milk back to a simmer. Remove the vanilla bean, using a spatula to scrape out the milky-vanilla goo inside each pod half before discarding the bean. If using other flavoring agents, strain them through a sieve and re-weigh the milk to make sure you haven’t lost too much in the process. Coffee beans and nuts, for example, can absorb a lot of milk. If needed, add more milk to bring it back to 32 ounces.
Next, whisk a little hot milk into the eggs; it will be thick at first but will loosen up as the milk incorporates. Temper in more hot milk to warm the eggs.
At this stage, add the tempered egg/milk mixture back into the hot milk on the stove, whisking all the while. Continue to whisk over medium heat until the mixture becomes quite thick. Once the mixture starts to bubble (sluggishly, as it’s so thick), carry on for a full minute to thoroughly cook the starchiness out of the cornstarch.
Now, do one of two things- A) Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment and let it go at the lowest speed until the pastry cream has cooled. B) Pour the pastry cream into a container, press plastic wrap against the surface to prevent it from skinning, then cool in an ice bath or the fridge until cold.
Before using, use a hand or stand mixer to beat the cold pastry cream for two or three minutes to restore its creamy texture.
Originally Submitted
6/6/2013
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