Pastry Cream

Source: Le Journal Des Femmes, Marmiton, Food Wishes, Alain Ducasse, King arthur flour

Ingredients

1/2 L milk
100g sugar
4 egg yolks
50g cornstarch
1/2 vanilla bean or 2 tsp vanilla extract
1 C heavy cream, whipped to soft peaks (optional for a softer filling, diplomat cream)

Directions

1. Place 1/2 liter of milk in a sauce pan over medium low heat. Scrape the seeds out of a vanilla bean and add the beans and vanilla seeds into the milk.
2. In a large mixing bowl, combine 100g sugar with egg yorks. Whisk in egg yolks and keep whisking until the mixture turns from yellow to lighter creamy color, about 5 minutes. Whisk in 50g cornstarch until combined
3. Once the milk just barely starts to simmer, remove the pan from heat. Whisk the milk into the egg mixture, starting with a small splash then steadily and slowly incorporate the rest of the milk.
4. Pour mixture back into the sauce pan. Over medium low to medium heat, whisk constantly until thickened to the texture of a pudding. Remove from heat and transfer to a bowl.
5. Cover surface of pastry creme with plastic wrap (touching the top of the cream so it doesn't form a skin) and refrigerate until chilled.
6. Fold in the optional whipped cream just before using to make a diplomat cream for a softer filling 

Notes

Pretty tasty, not too sweet. I lifted this recipe from some french websites because I don't trust the American ones, they're way too sweet!

Note 2: adjusted to remove 1 egg yolk (per Alain Duscasse recipe) and optional 1 cup of heavy cream, can up to a ratio of 1:1 pastry cream and whipped cream.