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two glasses of whole milk (480 milliliters)
Half a cup, or 100 grams, of granulated sugar, divide it in half.
one vanilla bean, or one teaspoon of vanilla essence
Egg yolks, five large ones
1/3 cup or 30 grams of cornstarch
Unsalted butter, cut finely, two teaspoons (30 grams)
How to Make the Perfect Pastry Cream
The New York Times Cookbook: How to Make the Best Pastry Cream Ever
Guidelines
Prepare the milk mixture.
In a medium saucepan, mix the whole milk with half of the granulated sugar, which is 1/4 cup.
seeds of the vanilla bean. If you’re using vanilla extract, add it last.
Simmer the mixture gently when the pot is heated to medium. Toss every so often to
dissolve the sugar completely.
Make sure the egg mixture is ready.
Beat the egg yolks with a quarter cup of the remaining granulated sugar and the
cornstarch until a pale, creamy consistency is achieved. Just a couple of minutes, tops.
Carefully Warm the Eggs:
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