Chop <quantity>50<unit>g</unit></quantity> of white chocolate into coarse chunks

Scrape off the seeds from <quantity>½</quantity> vanilla bean

Add <quantity>125<unit>g</unit></quantity> of sugar and <quantity>50<unit>g</unit></quantity> of cornstarch to a medium bowl. Whisk to combine

Add <quantity>120<unit>g</unit></quantity> of egg yolk and whisk for 1m until it turns into a thick paste

Add <quantity>500<unit>ml</unit></quantity> of milk to a saucepan over low heat. Add the vanilla seeds and pod and cook until the mixture starts to steam. Remove from the heat

Temper the egg mixture by adding ⅓ of the hot milk mixture and whisking to incorporate

Add another ⅓ and whisk to combine

Pour it back into the saucepan, along with the last ⅓ of the hot milk mixture. Whisk to combine

Cook over medium-low heat, stirring constantly so the mixture doesn‘t stick. Let it bubble up a little without whisking, then continue to whisk until it is thick. If it thickens too quickly in one place, remove from the heat and whisk

Turn off the heat. Add the white chocolate and whisk until dissolved

Strain the pastry cream through a sieve to catch any egg lumps that may have formed

Cover with cling film, pressing it against the surface of the cream. Refrigerate until cold. The white chocolate pastry cream is ready

Enjoy it with fruit jams or as a tart filling!