ESPRESSO PASTRY CREAM
Tip: You can substitute 1 TBSP Mexican vanilla for the vanilla bean
Ingredients
1½ cups half and half
1 vanilla bean, split lengthwise and seeds scraped
1½ TSP instant espresso powder
4 large egg yolks
½ cup sugar
2 TBSP cornstarch
2 TBSP unsalted butter, room temperature
Pinch of salt
