Ingredients
1/2 cup (100 g) granulated sugar, divided
4 large egg yolks
2 cups (480 ml) whole milk
1/4 cup (30 g) cornstarch
1/2 teaspoon vanilla extract
Optional: 2 tablespoons unsalted butter
Instructions
Prepare Milk Mixture:
In a medium saucepan, combine the whole milk with half of the granulated sugar (about 50 g). Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Remove from heat.
Mix Egg Yolks and Sugar:
In a separate bowl, whisk together the egg yolks, remaining granulated sugar (about 50 g), and cornstarch until well combined and slightly thickened.
Temper the Eggs:
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly, to temper the eggs. This prevents them from curdling.
Cook the Pastry Cream:
Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This usually takes about 2-4 minutes.
Flavor with Vanilla:
Remove the saucepan from heat and stir in the vanilla extract. If using, add the butter and stir until melted and fully incorporated.
Cool and Use:
Transfer the pastry cream to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature, then refrigerate until chilled before using.
Enjoy.