– 2 1/2 cups milk
– 3/4 cup sugar
– 1/3 cup all-purpose flour
– 2 egg yolks
– 2 tsp. vanilla bean paste
or 2 tsp. vanilla extract
Whisk together first 4 ingredients in a heavy 3-qt. saucepan. Cook over medium-heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla bean paste. Cover and chill 3 hours.
– 24 paper baking cups
– 1 (16-oz.) package angel food cake mix
– 2 tsp. vanilla bean paste or 2 tsp. vanilla extract
– 3 cups halved fresh strawberries
Garnish: fresh mint sprigs
Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full. Bake at 325° on middle oven rack 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes). Scoop out centers of cupcakes, leaving a 1/2” border on bottom and sides. Spoon or pipe Vanilla Bean Custard into centers of cupcakes. Top with strawberries. Cover and chill until ready
to serve. Garnish, if desired.