Instructions
In a medium-sized heavy-bottomed saucepan, combine the whole milk and the scraped vanilla bean (or vanilla extract if using). If using a vanilla bean, bring the milk mixture to a gentle simmer over medium heat, stirring occasionally. Once it reaches a simmer, remove it from the heat, cover, and let it steep for 15-20 minutes to infuse the vanilla flavor. If using vanilla extract, simply heat the milk to a gentle simmer and remove from heat immediately.
While the milk is steeping (or heating), in a separate medium bowl, whisk together half of the granulated sugar (1/4 cup or 50g), the cornstarch, and the egg yolks until the mixture is pale yellow and smooth. This is your “yolk mixture.” The cornstarch is crucial here as it will act as our primary thickener, ensuring a stable and creamy final product.
Once the milk has steeped (or is hot), remove the vanilla bean pod if using. Slowly temper the hot milk into the yolk mixture. To do this, gradually pour a small amount (about 1/2 cup) of the hot milk into the yolk mixture while continuously whisking vigorously. This step slowly raises the temperature of the egg yolks, preventing them from scrambling when they hit the rest of the hot milk.
Pour the tempered yolk mixture back into the saucepan with the remaining hot milk. Add the remaining 1/4 cup (50g) of granulated sugar and the fine sea salt.
Return the saucepan to medium heat. Whisk continuously and vigorously, scraping the bottom and sides of the pan, for 5-8 minutes. The mixture will start to thicken considerably. It’s important to keep whisking to prevent lumps and ensure even cooking. Continue to cook until the mixture is very thick and coats the back of a spoon, and you see a few large bubbles “burp” on the surface, indicating it has boiled for a moment. This boiling step is critical to activate the cornstarch and ensure the pastry cream reaches its maximum thickness.
