vanilla pastry cream

6 large egg yolks

5 Tbs cornstarch

2 1/2 cups milk ( i used 2%)

1/2 cup sugar

1 tsp vanilla

1/4 tsp salt

4 Tbs unsalted butter


for pastry cream:  Whisk the egg yolks and the cornstarch in a bowl. set aside.  In a saucepan, simmer milk, sugar and salt.  Once it is simmering, temper the eggs with the hot milk.  Return to the saucepan and whisk continuously until the custard begins to thicken.  Once you see large bubbles coming up through the middle of the pot, remove from heat. Pour into a clean bowl (use a sieve if you feel you have overcooked), and stir in butter and vanilla.  Place clingfilm over top and refrigerate until ready to use.