Crème Pâtissière III

• 5 large egg yolks, at room temperature
• 40 grams (1⅓ ounces) cornstarch

Prepare your mise en place.

Combine the egg yolks and cornstarch 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 the pan over high heat. Bring to