Versatile and delicious, pastry cream is perfect for all kinds of uses, from filling éclairs to enjoying in a fruit tart. Pro Tip: It's essential to continuously whisk so the cream doesn't curdle or scorch!

Preparation

In a medium saucepan, combine the milk and vanilla bean pod and seeds. Heat over medium until simmering, then immediately remove from heat and set aside. Let sit for 15 minutes to allow vanilla to infuse into milk. Remove the vanilla bean pod. The mixture should still be hot.

In a heat-proof bowl, whisk the egg yolks and sugar until smooth and light in color. Sift in corn starch and whisk vigorously until no lumps remain. While whisking, slowly pour in ½ cup of the hot milk mixture until incorporated. Then, slowly whisk in the remaining hot milk mixture. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.

Cook over medium heat, whisking continuously, until the cream is thickened and just starting to bubble, about 5–8 minutes. Remove from heat and whisk in butter until melted and incorporated.

Transfer the pastry cream to a bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Chill for at least 2 hours. The custard can be made up to 24 hours in advance. Whisk the pastry cream until smooth before using, as it will have set into a firm custard.