Pastry Cream

1. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Bring vanilla bean and seeds, half-and-half, 6 tablespoons sugar, and salt to simmer in medium saucepan over medium-high heat, stirring occasionally.
2. Meanwhile, whisk egg yolks, cornstarch, and remaining 2 tablespoons sugar together in medium bowl until smooth. Slowly whisk 1 cup of simmering half-and-half mixture into egg mixture to temper, then slowly whisk tempered egg mixture into remaining half-and-half mixture. Reduce heat to medium and cook, stirring constantly, until pastry cream is thickened and few bubbles burst on surface, about 30 seconds. Off heat, whisk in butter.
3. Remove vanilla bean and transfer pastry cream to clean bowl. Lay plastic wrap directly on surface of pastry cream and refrigerate until cold and set, about 3 hours. (Pastry cream can be refrigerated for up to 3 days.)

You can substitute 1-1⁄2 teaspoons vanilla extract for the vanilla bean; stir the extract into the pastry cream with the butter in step 2.

ALMOND PASTRY CREAM
Whisk 3⁄4 teaspoon almond extract into pastry cream with butter.

MOCHA PASTRY CREAM
Add 1 teaspoon instant espresso powder or instant coffee to half-and-half mixture before bringing to simmer.