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Place 1 1/2 cups of milk in a small pot over low heat and add the vanilla bean and seeds.
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Place 1/2 cup of sugar, 1/4 cup of cornstarch, and 1/2 teaspoon of salt in a large bowl and whisk to combine.
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Stir in the 6 egg yolks until smooth.
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When the milk is steamy, start whisking a ladleful at a time into the yolk mixture to slowly warm it without scrambling the eggs.
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Once all the milk has been added, transfer the mixture back into the pot and cook over medium-low heat (whisking constantly) until it reaches a temperature of approximately 185 degrees and becomes very thick.
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Remove from the heat and immediately pour through a fine mesh strainer into a heat-safe bowl (use the back of a ladle to push it through).
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Press plastic wrap directly onto the surface and chill until cold and firm (approx. 2 hours).
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Place 1 cup of softened butter in a large mixing bowl with 3 tablespoons of granulated sugar.
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Using the whip attachment, cream 1 cup of soft unsalted butter and 3 tablespoons of granulated sugar together until very pale and fluffy (approx. 5 minutes on medium-high speed).
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Scrape the bottom and sides of the bowl with a silicone spatula and add the chilled pastry cream in a spoonful at a time, whipping after each addition.
Makes approx. 3 cups; 1 serving = 1/4 cup.
Serving: 0.25cup, Calories: 237kcal, Carbohydrates: 15g, Protein: 3g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 115mg, Potassium: 60mg, Fiber: 0.02g, Sugar: 13g, Vitamin A: 652IU, Calcium: 54mg, Iron: 0.3mg
