Crème Pâtissière (Pastry Cream)

Step 1

Place the Milk in a small saucepan. Slice the vanilla bean in half, scrap the seeds then place both the seeds and the bean in the milk. Turn on low heat and bring to a simmer. Turn off the heat, cover the sasucepan with a lid and leave to infuse for 10 to 15 minutes (see note 1).

Step 2

In a seperate heat-proof bowl, whisk the Egg Yolks and Sugar until foamy. Add the Cornstarch (preferably sifted) and whisk until incorporated and smooth.

Step 3

Carefully pour the warm milk over the Yolk/Sugar while continuously whisking (see note 2). When all smooth, transfer the whole preparation back in the pot on low heat.

Step 4

Keep whisking on low heat until the cream starts to thicken (note 3). When you see the first bubble (the cream starts to boil), keep whisking for 30 seconds then directly remove from the heat (note 4)

Step 5

If adding the Butter, slice it into small cubes and add it to the warm, cooked cream away from the heat. Whisk well until fully incorporated and smooth.

Step 6

Transfer the Pastry Cream into a large shallow pan or container (note and cover with plastic wrap touching the surface of the cream (note 6).

Step 7

Place in the fridge and leave to cool down set for at least two hour - or until cool and thickened.

Step 8

Keep in the frigde for up to 3 days, until ready to be used. Before using, whisk the cream to loosen it.