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Ingredients

500 g of fresh whole milk
1 pod of vanilla or, if unavailable, two packets of vanilla sugar (which you should subtract from the total amount of sugar)
4 eggs for the yellow one
70 g of granulated sugar You can add up to 150g, depending on your taste!
35-40 g of cornstarch (Cornstarch)
15 g of unsalted butter

Instructions

Cut the vanilla bean in half and scrape out the seeds with a small spoon.
You’ll use both the pod and the seeds to make your custard and give it as much flavor as possible.

Pour the milk into a saucepan along with the vanilla pods and seeds.
Whisk briefly, then bring to a boil over medium heat.
As soon as the milk begins to simmer, remove it from the heat and let it steep at room temperature.

Meanwhile, beat the sugar and egg yolks with a whisk for about 30 seconds, until the mixture begins to turn pale. Then
add the cornstarch and mix again until the mixture is smooth and well combined.

Pour the infused milk over the mixture and whisk thoroughly.
Remove the vanilla beans, then return the mixture to the saucepan over medium heat.
Cook gently, stirring constantly with a wooden spoon, until the cream thickens.

Bring the cream to a boil for a few moments, making sure it doesn't stick to the bottom of the pan, then remove it from the heat.
Add the butter and stir just long enough for it to melt and blend into the cream.

The Chef’s Tip

Spread a little more butter over the surface of the cream. This prevents a skin from forming as the cream cools. Otherwise, that skin would turn into unsightly lumps!

Crème pâtissière