Vanilla Bean Pastry Cream

6 egg yolks

1/2 c sugar

4 tbsp cornstarch

1 tsp vanilla extract

pinch of salt

1 c milk

1 c heavy cream

1 split vanilla bean

Beat eggs, sugar, cornstarch, vanilla, and salt until light and fluffy.

In a heavy saucier over medium-high heat, bring the milk, cream, and vanilla bean to a boil.

Take the vanilla bean out (save it for your vanilla sugar).

Carefully pour the hot mixture into the egg mixture. (very carefully and turn the mixer to low, but you will need to keep it mixing while pouring)

Scrape the bowl down and keep mixing for another minute.

Pour the mixture back into the same saucier (but cleaned).

Over medium-high heat, whisk the mixture until it gets thick like mayonnaise. (it seems to happen all at once, so don’t stop mixing or step away)

Sieve the mixture into a bowl to make sure its completely smooth.

Cover with plastic wrap (touch wrap to the cream) and place in fridge until you’re ready to use.