Martha Stewart Pastry Cream for Fruit Tarts

1  cup		whole milk
1  gram		vanilla bean, split
5  tablespoons		sugar
3		large egg yolks
1  tablespoon		cornstarch
1  tablespoon		flour
1  tablespoon		unsalted butter

Tip: Click on the ingredient links to learn the nutritional information for all the Martha Stewart Pastry Cream for Fruit Tarts ingredients. The serving size for any ingredient in Martha Stewart Pastry Cream for Fruit Tarts may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.