Pastry Cream For Fruit Tarlets Recipe

Ingredients

1 cup milk 

1/2 vanilla bean, split lengthwise, seeds scraped 

1/4 cup plus 1 tablespoon sugar 

3 large egg yolks 

1 tablespoon cornstarch 

1 tablespoon flour 

1 teaspoon unsalted butter 

Preparation

In a saucepan over high heat, scald milk, vanilla bean and seeds, and 1/4 cup sugar.

In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined.

Remove vanilla bean from milk. Whisk half the hot milk into egg-yolk mixture. Combine with remaining hot milk; slowly bring to a boil. Continue whisking until thick, about 30 seconds. Transfer pastry cream to a bowl. Rub top with butter to prevent a skin from forming. Cover with plastic wrap, and let cool completely.