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Split the vanilla bean in half lengthwise and scrape out the seeds with the tip of a paring knife. Reserve the seeds; place the pod in a small saucepan with the milk and heavy cream. Set pan aside.
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Whisk the sugar and cornstarch together in a small mixing bowl. Add the egg yolks and vanilla bean seeds; whisk vigorously for several minutes, until ingredients are well combined and the egg yolks are smooth and pale yellow. (This is your pre-pie eating workout.)
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Set the pan with the milk and heavy cream over medium-high heat. Cook until the mixture just begins to steam and bubble a bit around the edges of the pan.
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Remove pan from the heat and gradually add about a 1/2 cup of the warm mixture to the egg yolk mixture. Whisk to combine, then pour the egg yolk mixture into the saucepan and set pan over medium heat. Whisking constantly, bring the mixture to a boil. (This will happen fairly quickly so don’t turn your back on the pan.) If the mixture seems to be getting too hot, remove it from the heat briefly or lower the heat.
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Allow mixture to boil for 1 minute, still whisking constantly. The pastry cream should be very thick; if it hasn’t thickened continue cooking and whisking. Remove from the heat and pour pastry cream into a small mixing bowl. Remove the vanilla bean pod and discard. Stir the pastry cream to release some of the heat and cool it to between 140 and 150 degrees. (I used a candy thermometer to measure the temp.)
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Place the pastry cream in the bowl of a food processor. Add the butter and pulse until butter is fully incorporated. Add the vanilla and salt and pulse to combine.
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Transfer the pastry cream to a clean bowl and place it over another bowl filled with ice water. Allow the pastry cream to cool to room temperature over the bowl of ice water, stirring occasionally. Place a piece of plastic wrap directly on the surface of the pastry cream and refrigerate until completely cool, 3 to 4 hours.