Food & Cooking Recipes Dessert & Treats Recipes John Barricelli's Pastry Cream 5.0 (1) Add your rating & 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 5 cups Ingredients 4 cups whole milk 1 cup sugar 1 vanilla bean, split lengthwise, seeds scraped Pinch of salt 8 large egg yolks ½ cup cornstarch ¼ cup unsalted butter, cut into small pieces Directions In a medium saucepan, combine milk, 1/2 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/2 cup sugar. Whisking constantly, slowly pour about 1 cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, 1 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and begins to boil, about 2 minutes. Remove and discard vanilla bean. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter melts and mixture cools, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand). Rate it Print