This is the most versatile filling for many classic desserts. Using a fresh vanilla bean is the key to a great pastry cream.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Place 1 1/2 cups of the milk, the vanilla bean, and vanilla seeds into a saucepan. Bring to a boil. Remove from the heat and let the vanilla bean steep in the hot milk for 15 to 20 minutes. Meanwhile, in a large bowl whisk the egg yolks until creamy. Add the agave nectar to the hot milk and bring to a simmer again over medium heat. Decrease the heat to low. Combine the arrowroot powder, salt, and the remaining 1/2 cup milk until the powder is completely dissolved.
Step 2
Temper the egg yolks by whisking in about 1/2 cup of the hot milk. Working quickly, pour the egg/milk mixture back into the hot milk in the saucepan over low heat and whisk together, stirring constantly, until the mixture is almost at a simmer.
Step 3
Pour the arrowroot powder slurry into the pan and stir constantly until the mixture starts to simmer and begins to thicken. This will happen quickly. Immediately remove from the heat and pour the custard into a bowl. Remove the vanilla bean and cover the hot pastry cream with a piece of plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate until cold and firm.
