Step 1

In a medium saucepan, combine milk, vanilla pod, and seeds and ½ the sugar. Place over medium-low heat until mixture comes to a simmer.

Step 2

In a medium bowl, whisk together egg yolks, cornstarch, and remaining sugar.

Step 3

While whisking constantly, slowly pour ⅓ of the hot milk mixture into the egg-yolk mixture, until it has been incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking constantly, for roughly 2-3 minutes or until it thickens.

Step 4

Remove from the heat and whisk in the butter. Pass the mixture through a sieve to remove the vanilla pod and any lumps.

Step 5

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent skin from forming and allow it to cool down before refrigerating for a minimum of 4 hours or up to 4 days. Use to fill cream puffs, profiteroles, or pastry tarts.