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

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Instructions

1. Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.
2. 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.
3. 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.
4. 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.