Cut <quantity>1</quantity> vanilla bean in half lenghwise and scrape off the seeds. Keep both the pod and the seeds

Add the vanilla seeds and pod to a medium pot and add <quantity>500<unit>ml</unit></quantity> of milk

Add <quantity>50<unit>g</unit></quantity> of sugar and whisk to dissolve. Bring the mixture to a boil over low heat

Beat <quantity>6</quantity> egg yolks in a medium bowl

Add <quantity>50<unit>g</unit></quantity> of sugar and whisk to combine

Add <quantity>30<unit>g</unit></quantity> of cornstarch and whisk to combine

Once the milk mixture has boiled, remove the vanilla pod

Carefully add a bit of the boiled milk into the yolk mixture, whisking constantly

Transfer the mixture back into the pot with the rest of the milk, whisking to combine

Whisk it over medium-low heat until the foam disappears and the mixture starts to thicken. Turn the heat to low and whisk for 3m to obtain a thick cream

Turn off the heat and add <quantity>12<unit>g</unit></quantity> of cold butter. Whisk well to melt the butter and combine

Transfer it to a bowl

Cover it with cling film, pressing it against the surface, and refrigerate to cool down completely

Once cooled, whisk the cream again until smooth. The pastry cream is ready

Enjoy it on your baked goods!