Heat over medium high heat stirring occasionally until milk just barely starts to simmer and a few small bubbles appear on the surface. In a bowl whisk the egg yolks and granulated sugar until light and fluffy. When the milk heats to a low simmer reduce the heat to low. Vanilla bean pastry cream is the filling for mille feuilles bonus points if you make your own puff pastry banana cream pie the delicious kind that isn t made with pudding mix not that i m judging danish filling pithiviers mixed with almond cream lightened with whipped cream for crème légère filling for fruit tarts filling eclairs or profiteroles boston cream pie german buttercream crème chiboust and on and on. Make up to 24 hours in advance and refrigerate until 1 hour prior to use.
Directions in a 3 quart saucepot combine the milk and vanilla bean seeds. Immediately remove from heat cover and let sit for 10 minutes. In a small heavy bottomed saucepan bring the milk vanilla seeds and scraped vanilla bean pod to a boil over medium low heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. Place milk in a saucepan.
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In a medium heat safe bowl use a pyrex bowl for best results add the egg yolks sugar and cornstarch. Scrape the seeds out of the vanilla beans and add the seeds to the milk. Heat over medium high heat stirring occasionally until milk just barely starts to simmer and a few small bubbles appear on the surface.
