Instructions:

1. Prepare the Milk Mixture:

• In a medium saucepan, combine the milk with half the sugar (¼ cup).
• If using a vanilla bean, split it and scrape the seeds into the milk. If using vanilla extract, add it later.
• Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture simmers.

2. Prepare the Egg Mixture:

• In a separate bowl, whisk the egg yolks with the remaining sugar (¼ cup) and cornstarch until pale and creamy (about 2 minutes).

3. Temper the Eggs:

• Gradually pour about one-third of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
• Slowly return the tempered egg mixture to the saucepan with the remaining hot milk.

4. Cook the Pastry Cream:

• Stir the mixture continuously over medium heat until it thickens and starts to bubble (2-3 minutes).
• Once it begins to boil, cook for an additional 1-2 minutes to fully cook the cornstarch.

5. Add Butter and Vanilla:

• Remove the saucepan from heat. Stir in the butter and, if using, vanilla extract.

6. Strain and Cool:

• Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
• Press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
• Let the cream cool to room temperature, then refrigerate until chilled (about 2 hours).

Tips for Success:

• Use fresh ingredients to enhance the texture and flavor.
• Whisk constantly while cooking to avoid lumps.
• Strain the cream for a smooth and silky texture.
• Cool properly with plastic wrap on the surface to prevent skin formation.

Variations:

• Chocolate Pastry Cream: Stir 4 oz (113 g) of chopped dark chocolate into the hot pastry cream until melted.
• Coffee Pastry Cream: Dissolve 2 tsp of instant coffee granules in the warm milk mixture before adding it to the eggs.