Ingredients
- 2 cups whole milk
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup powdered sugar
Directions
- Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.
- Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
- Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.
- Whisk powdered sugar and 1 tablespoon water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream.
