PASTRY CREAM

2 ½ CUPS MILK VANILLA BEAN (1 tsp. VANILLA EXTRACT CAN BE SUBSTITUTED) ¼ CUP HEAVY CREAM 1-OZ SWEET BUTTER, CUT INTO BITS

8 EGG YOLKS, AT ROOM TEMPERATURE ½ CUPS SUGAR PINCH SALT 3 TABLESPOONS CORNSTARCH

PLACE THE EGG YOLKS IN A BOWL, & WHISK IN THE SUGAR, SALT & CORNSTARCH, WHISK TO INCORPORATE & SET ASIDE   IN A HEAVY SAUCEPAN, SCALD THE MILK WITH THE VANILLA BEAN, (CUT AND SCRAPPED) STIRRING WITH A WOODEN SPOON, SO NOT BURN   TEMPER THE EGG MIXTURE, BY POURING ¹/3 OF THE HOT MILK INTO THE EGGS, WHISKING WHILE ADDING THE MILK  RETURN THE EGG/MILK MIXTURE TO THE SAUCEPAN  WHISK THE EGG MIXTURE CONSTANTLY OVER MEDIUM-LOW HEAT UNTIL THE MIXTURE THICKENS  STRAIN THE PASTRY CREAM AND ADD THE BUTTER, WHISK TO INCORPORATE & TO MELT THE BUTTER   COOL THE CUSTARD IN THE REFRIGERATOR, COVERING WITH PLASTIC WRAP JUST TOUCHING THE SURFACE, SO NOT TO FORM A SKIN  KEEP THE PASTRY CREAM IN THE REFRIGERATOR UNTIL READY TO USE, FOR UP TO 1 WEEK USED IN PIES, TART, NAPOLEONS AND OTHER DESSERTS

VARIATIONS: COFFEE PASTRY CREAM: ADD ¼ CUP OF STRONG HOT COFFEE OR ESPRESSO TO THE HOT CREAM BEFORE STRAINING CHOCOLATE PASTRY CREAM: ADD ABOUT 4-OZ SEMI-SWEET CHOCOLATE, SHAVED INTO THE PASTRY CREAM WHILE STILL WARM, STIR TO MELT THE CHOCOLATE COMPLETELY BEFORE STRAINING

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