Authentic French Vanilla Pastry Cream (Crème Pâtissière)

In a heavy-bottomed saucepan, combine milk, heavy cream, scraped vanilla seeds and pod, and half of the sugar (100g). Heat over medium heat until steaming.

In a heatproof bowl, vigorously whisk egg yolks with remaining sugar and cornstarch until pale, frothy, and ribbony.

Take the hot steaming milk off the stove just before it reaches a rolling boil.

Slowly ladle one scoop of hot milk into the egg mixture while whisking vigorously.

Continue whisking constantly as you add hot milk ladle by ladle to gently raise the yolk temperature without cooking them.

Once half the hot milk is incorporated, pour the tempered mixture back into the saucepan with the rest of the milk.

Cook over medium heat, whisking constantly until large glossy bubbles erupt and the custard thickens into velvet.

Remove saucepan from heat and stir in cold cubed butter until fully melted, glossy, and incorporated.

Pour the velvety custard through a fine-mesh sieve into a shallow glass or ceramic dish.

Immediately press cling film directly onto the surface of the cream to prevent a skin from forming.

Refrigerate for at least 6-7 hours or overnight before whipping briefly and piping into desserts.