Vanilla Pastry Cream by Pierre-Dominique Cécillon for Larousse Cuisine

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For 2 cups of pastry cream. Difficulty : medium.
Ingredients : 1 1/2 cups of cold whole milk, 1 vanilla bean, 4 egg yolks, 1/2 cup of granulated sugar, 3 1/2 tbs of cornstarch, 2 1/2 tbs of butter.
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