Title: Vanilla bean pastry cream
 Categories: Baker
      Yield: 4 Servings
 
      3 c  Milk
           Seeds scraped from one
           Vanilla bean
      8    Yolks
    3/4 c  Sugar
      6 tb Cornstarch
      2 tb Butter, softened
 
  In a 3 quart saucepot combine the milk and vanilla bean seeds.
  Combine the yolks and sugar in the bowl of a standing mixer fitted
  with the whisk attachment.  Sift the cornstarch onto a piece of wax
  or parchment paper. Scald the milk.  Meanwhile, beat the yolks and
  sugar until they lighten in color.  Remove the bowl from the mixer
  and stir in the cornstarch. Pour about 1/3 of the hot milk into the
  egg mixture, whisking continuously to incorporate.  Whisk the
  tempered egg mixture back into the remaining hot milk, and place the
  pot back on the heat. Cook on medium high heat, stirring constantly
  but gently with the whisk, until the mixture comes to the boil.
  Reduce heat and let it boil for about 30 seconds, stirring
  constantly.  Remove from heat and gently whisk in the butter. Strain
  the pastry cream into a bowl, place plastic wrap right down on the
  surface, and chill completely. This can be made up to 3 days ahead.
  
  Yield: about 3 1/2 cups