Directions: |
Directions:1). In a 2-quart stainless steel saucepan, add the milk. Using a small paring knife, split the vanilla bean lengthwise and with the back of the knife, scrape out the pulp and the seeds and add the scrapings and the pod to the milk. Add ½ cup of the sugar. Heat the saucepan over medium heat, stirring frequently until small bubbles appear around the outside of the saucepan, or the temperature registers 180ºF to 185ºF. Remove from the heat.
2). Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with the remaining sugar until the mixture is thick and pale yellow and forms a ribbon when the beater is lifted.
3). With the mixer running on medium speed, slowly pour about one third of the hot milk into the egg yolks so they don't curdle. Return the mixture to the saucepan to combine with the remaining milk. Return to the heat, and cook over high heat, whisking constantly. Stop whisking briefly as the mixture reaches the boiling point to allow it to bubble. Strain through a fine-mesh strainer back into the mixing bowl and beat on medium speed until thick, mousse like, and doubled in volume. Remove to a bowl and set aside.
4). Wash and dry your mixing bowl and return it to the mixer fitted with the paddle attachment, beat the butter on medium-high speed until it whitens and holds soft peaks and makes a slapping sound against the sides of the bowl, about 3 to 5 minutes. Pour the egg yolk mixture down the side of the bowl into the butter in a steady stream, beating continuously on medium speed. The mixture may separate but it will recombine as you continue beating.
5). Beat until the underside of the bowl is cool and the buttercream is smooth and shiny. The buttercream can be used immediately, or it keeps in the refrigerator up to ten days or frozen up to 3 months.
Cook's Note: To reconstitute the buttercream, soften at room temperature and then beat it in an electric mixer at high speed until it holds soft, satiny peaks. |
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