Food & Cooking Recipes Dessert & Treats Recipes Pastry Cream for Genoise Layer Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 cups Use this recipe to make our Genoise Layer Cake. Ingredients 2 cups whole milk ½ cup sugar ½ vanilla bean, halved lengthwise, seeds scraped and reserved Pinch of salt 4 large egg yolks ¼ cup cornstarch 2 tablespoons unsalted butter, cut into small pieces Directions Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat. Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days). Rate it Print