Ingredients
2 cups whole milk
1/2 cup granulated sugar
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
4 large egg yolks
3 tbsp cornstarch
2 tsps instant coffee granules
1 tbsp unsalted butter
Directions
1. In a medium saucepan, heat the 2 cups of whole milk over medium heat until it just starts to steam. Do not let it boil.
2. Add the split and scraped vanilla bean (or 1 teaspoon of vanilla extract) to the milk. Let it steep while you prepare the other ingredients.
3. In a mixing bowl, whisk together the 1/2 cup granulated sugar, 4 large egg yolks, and 3 tablespoons cornstarch until smooth and well combined.
4. Gradually pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
5. Once the eggs are tempered, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
6. Add the 2 teaspoons instant coffee granules to the mixture and continue to whisk until it thickens and comes to a boil.
7. Remove the saucepan from the heat and whisk in the 1 tablespoon unsalted butter until melted and fully incorporated.
8. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
9. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.