Pastry Cream

Ingredients

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 egg yolks
2 tbsp butter, unsalted
1 tsp vanilla

In a medium saucepan, whisk the sugar and cornstarch together until combined.
In a separate bowl, whisk the whole milk and egg yolks together.
Slowly pour the egg mixture in to the saucepan, while whisking. Add butter. Turn on medium heat.
Constantly whisk until mixture starts to thicken and boil. Take off heat. Add vanilla. Place through sieve to ensure there are no lumps. Press plastic wrap to surface of cream and chill for 2 hours, or overnight. Serve as desired.

Notes

Make sure your whisking at all times to ensure the egg yolks don’t cook.

Yield-2 cups cream