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

1. 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.

2. Remove from heat and strain through a sieve.

3. Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.