When you are ready to serve, cut it into slices and pan-fry until golden on both sides. I tried a few recipes, but can't find one I like. In culinary school, one of the first things an aspiring chef learns is how to make traditional pastry cream. They don't even let you move on to the next level until you have mastered this basic preparation. We all made messes of it at first, but it is easy once you get the hang of it.
All pastry creams are just about the same except for added flavorings.
4 tablespoons butter Place the milk and the vanilla bean in a saucepan over high heat and bring to a boil. Turn off the heat and let the vanilla steep in the milk for 30 minutes. Remove the vanilla bean from the milk, return the pan to the stove, and bring the milk back to a boil over medium high heat. Combine the egg yolks and sugar in a bowl and whisk until the mixture is light in color. Add the cornstarch and salt, and stir to combine.