Vanilla Bean Custard

This creamy, vanilla bean custard makes a nice filling in layer cakes or my Boston Cream Cupcakes. 

The custard is simple to make and thickens up nicely to support the weight of a cake layer.  It can also be eaten by itself or piped into chocolate cups for individual desserts.  

Ingredients:

• 1/3 cup sugar
• 2 Tablespoons cornstarch
• ¼ teaspoon salt
• 2 large egg yolks
• ½ vanilla bean, split and scraped
• 1½ cups whole milk
• 1 Tablespoon butter, softened
• ½ teaspoon vanilla 

Whisk together egg yolks, vanilla bean seeds, sugar, and salt in a heavy saucepan. 

Add cornstarch and whisk until well combined. 

Add milk in a thin stream, whisking while pouring. 

Bring mixture to a boil over medium heat while whisking constantly.  Reduce heat and simmer for 1 minute while continuing to whisk.  The mixture should be thick. 

Force the pudding through a fine mesh sieve into a bowl and whisk in butter and vanilla extract while the pudding is still warm.  Cover the surface with plastic wrap so that the plastic wrap touches the surface of the pudding.  Refrigerate for 2-3 hours until completely cooled (4 hours if using to fill a 9-inch layer cake). 

Servings: Enough to fill 24 cupcakes or 1 – 9-inch layer cake