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Heat the milk just until it starts to boil
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Mix together the egg yolks, sugar and vanilla until pale yellow
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Add the cornstarch and mix until combined
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Pour 1 cup of the hot milk into the egg mixture, slowly while whisking constantly
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Add the egg mixture into the remaining hot milk and cook, over medium low heat, stirring constantly, until thickened (about 8 - 10 minutes)
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Cool to room temperature
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Press plastic wrap directly on top of the pastry cream and refrigerate
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Use it to fill eclairs, cream puffs, make fruit tarts or however you enjoy!