[ Silence ]
>> This video is to demonstrate how to make pastry creme.
First I want to show you how to split a vanilla bean.
This is a fresh vanilla bean and what you do is you take a small paring knife and you
split it down the center.
Then you're going to take your milk and add it to your milk.
[ Cooking milk ]
>> I'm going to add that split vanilla bean to the already-- the milk I already have in
the pot.
It is one and a half cups of the two cups of milk for this particular recipe.
And what you want to do is take the little seeds out of the vanilla bean.
So, you can see they're just little, like little black specks.
[ Removing seeds ]
>> And then you add the whole bean as well.
[ Adding bean ]
>> And then I'm also going to add, I have three and half ounces of sugar for the entire
recipe and I'm going to add about half of that to the milk because I bring about half
of that to the milk as I bring up to a good scald.
[ Cooking milk ]
>> So, scald is where you're milk just starts to form little bubbles around the side.
[ Tapping spoon ]
>> In a good sized mixing bowl you're going to add your two eggs.
[ Cracking eggs ]
>> And one egg yolk.
[ Adding eggs ]
>> To this your going to add your cornstarch, one ounce of cornstarch, the rest of your
sugar and stir that together.
[ Mixing ingredients ]
>> And whisk it until there are no lumps.
[ Whisking ingredients ]
>> Then I add the remainder of my cold milk.
[ Adding milk ]
>> Need to dissolve that cornstarch so it won't lump when I pour in the warm milk.
[ Mixing ingredients ]
>> You want to give the vanilla bean like ten minutes to steep in the milk so that it
will have good flavor.
[ Tapping pot ]
>> You can see the small bubbles around the side of the pot.
And from here you're going to temper the milk into the whipping, whipped eggs, cornstarch
and sugar.
You want to do this slowly, bringing the egg mixture up to temperature.
If you add it too quickly you'll scramble your eggs.
[ Adding egg mixture ]
>> And then we take this and put it back in the pot.
[ Pouring in pot ]
>> And over low heat we're going to whisk and stir until the pastry creme comes up to
a boil.
You want it to come up to a boil so that the starches have a chance to gelatinize and you--
and it should leave a good trail in the pot, thicken up nicely.
[ Stirring pot ]
>> You can
see the little specks of the vanilla bean.
[ Cooking mixture ]
>> You want to be sure to stir the whole time so it doesn't scorch on the bottom.
[ Stirring mixture ]
>> It takes a little time.
You don't want to turn it up too fast though because then it really will burn before it
thickens and lumps up badly.
So, the pastry creme is starting to thicken and you want to be careful.
If you see it starting to lump like that, pull your whisk back out and smooth it out.
[ Stirring mixture ]
>> And this does take five, ten minutes to happen.
So, depending on how high your heat is.
[ Stirring mixture ]
>> You want to wait for it to actually do the little pop of the bubble before you take
it off.
You can see the trail being left, so it's getting very close, but not quite.
[ Stirring mixture ]
>> So, I'm thinking that it is ready.
Let's see.
There you go, see that blub right there coming up, bubbles.
So, at this point you want to turn it off and move it into a bowl, a clean bowl.
[ Putting mixture in bowl ]
>> And remove the vanilla bean.
[ Removing vanilla bean ]
>> And we're going to stir in our butter.
If were using vanilla extract you could stir the vanilla in at this point or any other
kind of extract, coffee, chocolate, lemon, rosewater.
[ Stirring in butter ]
>> And now we're going-- we'll put it over an ice bath to cool.
Pastry creme because it is highly perishable with eggs and milk you want to make sure you
cool it quickly so no bacteria growth happens.
And once its cooled it thickens up the rest of the way and you can use it for pie filling,
cream puffs, it's basically the same thing as pudding; ready for whatever you want it
for.