Place milk in a large sauce pot.

Slice vanilla bean in half and add to milk.

Scald the milk. (Place the saucepan over medium heat. Heat, stirring frequently, until small bubbles appear around the outside of the saucepan, or the temperature registers 180 to 185°F.)

Add chocolate and butter to a mixing bowl. Cover with plastic wrap.

Place mixing bowl over a pot of boiling water, to melt.

When butter and chocolate is just beginning to melt, mix with a whip to incorporate. Do not let the chocolate melt too much or the chocolate will break. Set aside.

Place gelatin in a mixing bowl.

Add 24 ounces hot scalded milk to the mixing bowl. Mix well to dissolve gelatin.

Add this milk/gelatin mixture back into the scaled milk and mix well.

Remove vanilla beans. Scrap out the seeds with a paring knife and add to milk.

Add egg yolks, sugar and cornstarch to a mixing bowl Mix with a spatula then using gloved hands thoroughly incorporate.

Slowly add a small amount of the hot milk to the mix to temper the eggs. Mix well. Then slowly add the egg mixture to the sauce pan with the milk and cook over low heat until the pastry cream is very stiff and the starch flavor is cooked out, approximately 25 minutes.

When pastry cream is thick, remove from heat and slowly add the melted white chocolate and butter. Mix well to incorporate.