1 cup whole milk
1/2 vanilla bean or
1 1/2 teaspoons vanilla extract
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
Butter, for glossing

Put the milk in a medium saucepan. Split the vanilla bean lengthwise, scrape the soft, pulpy seeds into the saucepan, and toss in the pod. (If you’re using vanilla extract, don’t add it yet.) Put the saucepan over medium heat and bring to the boil.
While the milk is heating, whisk together the yolks and sugar in a medium bowl until blended. Add the cornstarch and whisk until smooth.
When the milk is at a full boil, remove the vanilla pod and pour half of the boiling milk in a slow, steady stream, taking care to whisk without stop.
Pour the yolk mixture back into the saucepan with the boiling milk and whisk vigorously, again without stop, until bubbling and thickened, about 1 minute. When the cream is thick, turn it into a clean bowl (now’s the time to add the vanilla extract if you’re using it). Rub the top of the cream with the end of a stick of butter (this glossing will prevent the cream from forming a skin), and cover the bowl with plastic wrap. Refrigerate the pastry cream until it is thoroughly chilled. It can be refrigerated for up to 2 days.
 

Pastry Cream is an essential ingredient in:
Éclairs, Cream Puffs
and
Napoleons

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