Lenotre Pastry Cream

2 cups milk
1/2 vanilla bean, split and scraped
6 egg yolks
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
4 tablespoons unsalted butter, softened

Bring milk and vanilla bean to a simmer.

Meanwhile combine sugar, flour and cornstarch in bowl.
Whisk until smooth. Add yolks and whisk until lump free and smooth.

Temper egg mixture with milk.

Pour egg mixture back into milk.
Cook over medium low heat stirring constantly until it comes to a boil.
Boil for 1 minute. Off heat stir in butter. Strain.

Press plastic on top of cream to prevent skin from forming.

Chill thoroughly.