Pastry Cream Recipe
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Instructions
In a heavy saucepan start the milk and vanilla bean over high heat then reduce heat and bring to a simmer.
In a bowl whisk together remaining ingredients until smooth.
When milk is up to temp, whisk a small amount into egg mixture to temper. Then mix egg mixture into milk and cook, stirring or whisking over med heat until mixture thickens dramatically - about 3-4 minutes.
Remove from heat and take out the vanilla pod - scraping seeds back into mixture.
Pour into a bowl, cover with plastic wrap and refrigerate until use.
Will keep in fridge for up to 4 days
