Pastry Cream (creme patissiere)
from ButterYum
makes about 2 cups
Ingredients
1/2 cup granulated sugar
1/4 cup cornstarch
pinch table salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
seeds of 1/2 vanilla bean pod (or 1 teaspoon pure vanilla extract)
Directions
In a 2-quart heavy bottom saucepan over medium-high heat, cook all ingredients, stirring constantly, until it begins to boil; continue whisking for a full minute.
Remove from heat and strain through a sieve.
Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.