Pastry Cream For Fruit Tarts Recipe

Ingredients

1 cup whole milk 

1/2 vanilla bean, split 

5 tablespoons sugar 

3 large egg yolks 

1 tablespoon cornstarch 

1 tablespoon flour (preferably rice flour for lightness) 

1 tablespoon unsalted butter 

Preparation

Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.

In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.

Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.

Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

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