500 ml full-cream milk
45 g cornflour
4 egg yolks
100 g caster sugar
1 vanilla pod, split open, seeds removed
Whisk the milk and cornflour together in a separate bowl, making sure to beat out any lumps
Insert EggWhip’ and add the egg yolks and the sugar. Select 2 minutes/ STIR SPEED 4 and press START.
At the tone, add the milk, vanilla bean and seeds to the bowl. Close the lid but remove the measuring cup. Select 100 °C / 10 minutes/ STIR SPEED 2 and press START.
At the end of the cooking time, remove the vanilla bean. Serve warm with your favourite dessert or pour into a container and refrigerate. Will keep refrigerated for up to one week.
Pastry cream can be used cold or hot. You can make a minimum of half the recipe using the same times and temperature.
Substitute whole vanilla beans with either 2 teaspoons of vanilla extract or vanilla bean paste