Custard (Pastry Cream)

Ingredients

• 12 cup whole milk(480g)
• 20.5 cup sugar(100g)
• 34 egg yolks(72g)
• 40.33 cup cornstarch(40g)
• 52 tablespoon unsalted butter(28g)
• 61 vanilla bean(5g)
• 71 pinch salt(0.5g)

Instructions

1. 1In a saucepan, heat the milk over medium heat until steaming but not boiling.
2. 2In a bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and smooth.
3. 3Slowly whisk about one third of the hot milk into the egg mixture to temper.
4. 4Pour the egg mixture back into the saucepan with the remaining milk.
5. 5Cook over medium heat, whisking constantly, until the mixture thickens (1–2 minutes).
6. 6Remove from heat and whisk in butter and vanilla bean seeds.
7. 7Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
8. 8Chill for 1–2 hours until thickened.