Perfect Pastry Cream

Method

1. Separate the vanilla seeds from the pod. Add the pod to the milk and heat gently.
2. Mix the rice starch, corn starch, and sugar into the egg yolks until smooth.
3. Gradually pour the hot milk into the yolk mixture, stirring constantly.
4. Return the mixture to the heat and cook, stirring, until thickened.
5. Blend the hot cream with an immersion blender until very smooth.
6. Cool the cream quickly by spreading it in a shallow pan or using an ice bath.