Pastry cream can be used to fill eclairs, cream puffs, and napoleons or as a yummy vanilla pudding. Most people are intimidated by homemade pudding or custards but there is nothing to worry about If you slow down and follow instructions.
2 cups Milk
1 Bourbon soaked Vanilla Bean
1/2 cup sugar
pinch of salt
2 1/2 Tablespoon Corn Starch
3 egg yolks
1 egg
2 Tablespoon Butter
1 teaspoon Vanilla
In a pot, add the milk and vanilla bean. Open the Vanilla bean and use a knife to remove the vanilla seeds from the bean. Scald the milk and remove from heat.
While heating the milk in a separate bowl put the sugar, salt, corn starch and eggs. Mix together until smooth. After the milk is scalded take 1/4 cup of hot milk and slowly mix into egg mixture while whisking to incorporate and temper the eggs mixture. Continue to add milk this way until 3/4 cup has been added and the mixture is tempered. If you have scrambled egg chunks then you did not whisk or added the milk to quickly. Start over. If smooth then add the egg mixture into the pot whisking to incorporate.
Turn the heat back on to medium heat stir constantly until thick. Turn off heat and add butter and vanilla. Cool and fill pastry shells.
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