Vanilla Bean Pastry Cream


  • 1 cup Milk
  • 1 cup Half-and-half
  • 1 whole Vanilla Bean, Split In Half Lengthwise And Scraped Of Seeds
  • 5 whole Egg Yolks
  • ⅓ cups Sugar
  • 1-½ Tablespoon Cornstarch
  • 1 Tablespoon Butter

Make this up to 24 hours in advance and refrigerate until 1 hour prior to use. In a medium saucepan, heat the milk, half-and-half and vanilla bean (both the pod and the seeds) to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whi...

View full recipe at SpringPad


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