Pastry Cream 2

Just because a component fails in one application doesn’t mean it isn’t good for another. This preparation is too thin and creamy for use in a layered pastry, but would be excellent as a filling for éclairs, in Paris-Brest or in any number of other applications where its eggy silkiness would be an asset. It’s made from whole milk, so it’s a bit lighter than a standard pastry cream (often made with half heavy cream), and even though it has the same amount of sugar it doesn’t taste as sweet. To make it you’ll need:

the seeds of 1 vanilla bean
32 ounces (1 quart) whole milk
8 ounces sugar (1 cup plus one tablespoon)
12 egg yolks
2 ounces (1/4 cup) cornstarch