Ingredients

• 2 cups Whole Milk
• 0.5 cup Granulated Sugar
• 5 Large Egg Yolks
• 0.25 cup Cornstarch
• 1 Vanilla Bean
• 2 tablespoons Unsalted Butter, cold and cubed
• 0.25 teaspoon Salt
• 1 tablespoon Dark Rum (optional)

Instructions

1. 1

   In a medium saucepan, combine the whole milk and half of the granulated sugar (1/4 cup). Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the milk. Heat over medium heat until the mixture just begins to simmer around the edges. Remove from heat and let steep for 10 minutes to infuse the vanilla flavor.

2. 2

   While the milk steeps, in a separate heatproof bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, cornstarch, and salt until the mixture is pale yellow and creamy, with no lumps.

3. 3

   Remove the vanilla bean pod from the milk. Gradually pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.

4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and whisk constantly and vigorously. Continue to cook for 1-2 minutes after it thickens, ensuring the cornstarch is fully cooked and the cream reaches a gentle boil.

5. 5

   Remove the saucepan from the heat. Stir in the cold, cubed unsalted butter until it is completely melted and incorporated, making the cream smooth and glossy. If using, stir in the dark rum. For an extra-smooth consistency, pass the crème pâtissière through a fine-mesh sieve into a clean bowl.

6. 6

   Cover the surface of the crème pâtissière directly with plastic wrap, pressing it down so it touches the entire surface. This prevents a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until completely cold and firm.

7. 7

   Once thoroughly chilled, whisk the crème pâtissière vigorously for 30 seconds to loosen it and restore its creamy texture before serving or using as a filling for your favorite French desserts.