Vanilla bean Custard

This is a fabulous recipe, although it wasn't so fabulous for what I used it for.  I decided to make a crepe cake for Carrie's b-day.  The crepes turned out lovely and this creamy deliciousness turned out perfectly.  The blog I got it from used it to make a crepe cake.  Well, my crepe cake didn't turn out like hers.  At all.  I could tell it was getting a little slippery, and I even used less filling between each layer than she called for.  I was really annoyed at first and I swore off crepe cakes forever.  But by dessert time I was able to laugh about it - it sort of reminded me of the cake that the fairies make in Sleeping Beauty - I was just waiting for the candles to slide down the side.  We called it "cake pile".  As you can see.  So the combination was delightful but I would use something else if you're making a crepe cake.  Or, just be like me - don't make a crepe cake.  : )  We decided that this would be better if we just used it to drizzle on top of crepes with some fresh berries.  Mmmmmmmm......

Vanilla Bean Custard (or pastry cream)

• 2 cups half and half
• 1/2 cup sugar, plus 2 Tablespoons sugar
• ⅛ teaspoon salt
• 5 egg yolks
• 3 Tablespoons cornstarch
• 4 Tablespoons butter cut into cubes
• 1 vanilla bean or 2 teaspoons vanilla extract
• 
  

INSTRUCTIONS

1. Pour the half and half into a small/medium saucepan. It’s important to uses a saucepan with a solid bottom, or your custard will burn easily. If you don’t have a good quality saucepan, use a pot with a nonstick finish.
2. Add the 1/2 cup of sugar and salt. 
3. If you’re using a vanilla bean, split it in half with a knife and scrape out the seeds. Add the seeds to the half and half. (Don’t forget to use up the scraped out vanilla bean by making Vanilla Sugar, which, if you have some on hand, you can use in this recipe instead of regular sugar. It will taste phenomenal.) If you’re using vanilla extract, don’t pour it in yet.
4. Bring the mixture to a simmer on medium low heat, just until the sugar dissolves and you see tiny bubbles begin to appear on the surface of the half and half.
5. Meanwhile, whisk the egg yolks with the remaining 2 Tablespoons of sugar in a large bowl, until the sugar dissolves.
6. Add the cornstarch and keep whisking until it’s completely incorporated into the egg yolks.
7. As soon as the half and half comes to a simmer, ladle in a small amount of the hot liquid into the egg yolk mixture, whisking it all together at the same time, to make sure your eggs don’t scramble. Gradually add 2 to 3 more small ladles of the half and half to the eggs, and then pour the egg mixture into the pan with the remaining half and half mixture, whisking as you add it in.
8. Return it to the stove and cook on low heat, whisking constantly, until the custard thickens. You can make sure it’s thick enough by dipping a wooden spoon into the custard and when you run your finger down the center, the line should remain there and not run together. Another sign to look for is that as soon as the custard thickens, you will see bubbles start to rise from the very bottom of the saucepan and burst at the top. Remove the pan from the heat.
9. At this point, check the consistency of your custard. If there are any lumps, tiny or big, it’s very easy to fix this. Pour the custard through a fine mesh sieve and you’ll have beautiful, smooth cream.
10. While it’s still hot, add the butter and mix it all together until the butter melts.
11. If you’re using vanilla extract, add it to the pastry cream now.  Cool the pastry cream before using it.
12. To prevent a skin from forming on the very top of the pastry cream, place a piece of plastic wrap or a bit or parchment paper directly on the surface of the pastry cream.
13. You can make the pastry cream/custard DAYS in advance, which is such a huge plus. Keep it refrigerated and tightly covered.

Recipe from http://www.olgasflavorfactory.com/