Vanilla Bean Cream Filling

Follow our step-by-step guide on how to make Vanilla Bean Cream Filling.

1. Step 1

   In a mixing bowl, blend the whole egg and egg yolks together.

2. Step 2

   Introduce the sugar, cornstarch, and kosher salt, then whisk vigorously until the mixture transforms from a vibrant yellow to a soft, pale cream, thickening slightly in about 5 to 8 minutes.

3. Step 3

   Meanwhile, in a saucepan, pour in the whole milk.

4. Step 4

   Carefully split the vanilla bean lengthwise and scrape the fragrant seeds into the milk.

5. Step 5

   Heat the mixture over medium-high heat, stirring occasionally, until it reaches a gentle simmer with small bubbles forming on the surface, then remove it from the heat.

6. Step 6

   Gradually whisk the hot milk into the egg mixture, starting with a small splash to temper the eggs before incorporating the rest.

7. Step 7

   Pour this harmonious blend back into the saucepan.

8. Step 8

   Over medium-low heat, continue whisking until the mixture thickens, which should take about 3 to 5 minutes.

9. Step 9

   Once thickened, take it off the heat and allow it to cool for 5 minutes.

10. Step 10

    Add the cubed cold butter to the warm mixture, whisking until the butter melts and blends seamlessly.

11. Step 11

    To ensure a silky texture, strain the mixture through a fine mesh strainer to catch any cooked egg bits or vanilla seeds.

12. Step 12

    To prevent discoloration, cover the surface with plastic wrap and refrigerate until completely chilled, which will take about 2 to 3 hours.

13. Step 13

    Enjoy the anticipation as your creation transforms into a delightful treat!.