youthsweets

Do ahead
1 Pastry cream can be made a few days ahead of time and stored in the refrigerator until ready to use.
2 Get out a medium bowl OR a large sheet pan for chilling the pudding.
Make the pastry cream
4 Slice the vanilla bean pod down the center. Scrape out the seeds with the back of the knife.
5 Add the seeds and empty vanilla pod to the milk in a medium saucepan over medium heat until just simmering. Remove from heat and set aside. Do not do this so much ahead of time that it cools down. You want it still warm for the next step.
6 Combine the granulated sugar and egg yolks in a medium bowl. Whisk by hand until light yellow and fluffy. Add flour and cornstarch and whisk until thoroughly combined and lightened in color even further.
7 Very slowly stream in the warmed vanilla milk with a ladle or heatproof measuring cup while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined, discarding the vanilla pod when you get to it.
8 Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency (coats the back of a spoon). This can take 5+ minutes. I also like to use an instant read thermometer to check that it has reached 165°F. Add the kosher salt. Stir, taste, and add more to your liking.
9 Remove from the heat promptly and pour into a bowl or a sheet tray. Cover with plastic wrap to avoid a skin from forming.
10 Place in the refrigerator to cool and set for at least 4 hours, if using a bowl, or at least 15 minutes if chilling on a sheet pan.