How to make a Vanilla Custard...

Vanilla Custard - professionally known as Pastry Cream.

Here are the Ingredients:
2 cups - 475ml Milk, Whole Milk
1 Fresh large eggs
2 Fresh egg yolks
1/2 cup - 100 grams Caster Sugar
1/4 cup -28 grams Corn flour
1 Vanilla Bean or 1 TBSP Vanilla Extract
3 tbsp  Unsalted butter



Mix Method:
In a medium bowl place the whole egg, egg yolks and cornstarch with 2 Tablespoons of the sugar and whisk vigorously to smooth out any lumps.
Meanwhile, in a large pot combine the milk and remaining sugar with the vanilla bean split and scraped of all it’s seeds and bring to a boil.
Once the milk comes to a boil you will remove from the heat and slowly pour the hot milk mixture into the eggs/cornstarch mixture while constantly whisking with your free hand. This takes some finesse, and is often aided by using a damp towel folded up under your bowl to prevent it from flying off the counter and across the room while your both hands are occupied!
This is called “tempering the eggs”. You must do this step otherwise you will have scrambled eggs if you simply pour the egg mixture straight into the boiling milk.
Once you have poured about half of the milk into the eggs, you have sufficiently brought the eggs to temperature and it is now safe to pour the entire egg mixture back into the pot with the rest of the milk. Place back on the stove over high heat and while constantly stirring with a wooden spoon, you will cook until the entire mixture reaches 140` Degrees F and is thickened.
This temperature is also known as “Nappe`” in French which means “to Cover”. This simply means that if you run your finger along the back of the spoon, it will leave a track mark. The custard has now “covered” the spoon in thickness.
Be careful not to over cook the custard at this point or you will have once again, Scrambled Eggs! We are not making Breakfast here guys! We are making fine French recipes!!!
Remove from heat, discard the vanilla bean and add the butter stirring until is is melted and completely incorporated. If you are using vanilla extract, you will add it now.
Using a fine mesh strainer you will pour this custard through to get out any cooked bits of egg or any lumps that remain.
Very Important to get this custard cooled as fast as possible to 45 Degrees F in less than 2 hours.
The way to do this, is by pouring the hot custard into a shallow dish (like a 9X13″ casserole dish is perfect) and getting it straight into the refrigerator. An added precaution is to set that dish over another dish filled with ice water. This will speed the cooling process and ensure you are safe from any danger that can be caused from this type of egg rich and dairy custard from entering the DANGER ZONE
Plastic wrap directly on the surface of the custard with prevent a “skin” from forming over your custard as it cools.
Store this fresh custard tightly wrapped at all times, for up to one week in the refrigerator. This custard can be used in many different pastry applications however you must be sure to keep your finished product under refrigeration at all times.
With the maximum room temperature exposure being 2 hours. (This is usually more than enough time to display the cake or pastries with custard filling at the party).
*You may find that your custard seeps moisture after a day or so, this is normal as the starches will tend to break down. Another reason why it is good to make and use your custard right away rather than prepare too many days in advance. So although this recipe WILL be fine for up to a week, fresh is always best. You can simply spoon off the excess water that may pool at the bottom of your storage container.