The seeds of a vanilla bean or 2 tsp (10 ml) vanilla extract
2/3C (133 gr)white sugar
1/4tsp (1.2 gr)salt
4egg yolks, big
1/3C (50 gr)corn starch
3tbsp (45 gr)unsalted butter
Instructions
With a sharp knife, cut open the vanilla bean lengthwise and carefully scrape out all the seeds from the inside.
In a medium saucepan, pour the milk with half of the sugar, the seeds of the vanilla bean and the salt. Bring to medium-low heat and cook for 4 minutes, mixing occasionally with a hand whisk, until the milk starts to boil but it is important that it does not boil.
In a medium bowl, using a fork, mix the rest of the sugar with the egg yolks and cornstarch until smooth. Add a little of the hot milk mixture and whisk with the same fork to warm the yolk mixture up.
Pour the yolk mixture into the saucepan with the milk and cook over medium heat for about 5-6 minutes, continuing to whisk with the hand whisk, until a thicker cream forms. Make sure it doesn't burn.
Remove the cream from the heat, add in the butter and mix until well integrated. Pour the pastry cream into another clean bowl, cover it with plastic wrap (which should touch the surface of the cream so that it does not form a crust on top) and refrigerate for 1 hour or until needed.
The pastry cream is now ready to be used in many preparations or recipes.