1 ¾ cups granulated sugar (for caramel)

4 cups whole milk (1 quart)

1 vanilla bean, split and scraped

⅓ cup granulated sugar (for milk mixture)

⅓ cup granulated sugar (for egg mixture)

2 whole eggs

4 egg yolks

10 tablespoons cornstarch (½ cup + 2 tbsp)

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Warm the milk: In a pot, combine milk, ⅓ cup sugar, and the split vanilla bean (pod and seeds). Heat until warm, then set aside.
Make the caramel: In a deep pot, heat 1 ¾ cups sugar over medium-high until melted and dark amber, just starting to smoke. Slowly pour in the warmed milk mixture (it will splatter). Stir until smooth; strain if needed.
Make the egg base: In a large bowl, whisk eggs, yolks, and ⅓ cup sugar until pale. Whisk in cornstarch until smooth.
Temper: Slowly stream hot caramel milk into the egg mixture while whisking constantly.
Thicken: Return mixture to the pot and cook over medium heat, whisking constantly, until it boils and thickens. Continue whisking for 1 minute to activate cornstarch.
Chill: Pour custard onto a lined baking sheet or into a bowl. Press plastic wrap directly on the surface. Chill until cold.
Condition: Before using, briefly paddle in a mixer until smooth and silky (avoid overbeating).

Infuse milk with coffee beans or cinnamon for flavor twists.

For salted caramel pastry cream, stir in ½–1 tsp fine sea salt after cooking.

Whisk in 1 tbsp butter at the end for extra sheen.

Fold in whipped cream (equal parts) to make diplomat cream.

If lumpy, strain while hot through a fine mesh sieve before chilling.