Crème Pâtissière II

• 4 large egg yolks, at room temperature
• 45 grams (1½ ounces) pastry cream powder

Prepare your mise en place.

Combine the egg yolks and pastry cream powder with half of the sugar in a mixing bowl, whisking until the mixture is well blended and lightly colored.

Place the milk in a russe. Using a small sharp knife, scrape the seeds from the vanilla bean into the milk. Add the bean, along with the remaining sugar, and place over high heat. Bring to