Perfect Basic Pastry Cream Crème Pâtissière

Warm milk in a medium saucepan over medium heat until it begins to bubble at the edge. Remove from heat.

In a separate mixing bowl, whisk together sugar and egg yolks until well blended. Gradually add in cornstarch and whisk vigorously until mixture is smooth.

Slowly pour in half of the warm milk to the egg yolk mixture, whisking constantly. Then pour in the rest of the milk while continuing to whisk.

Pour the mixture back to the saucepan and heat over low-medium, stirring continuously until it thickens to a custard-like consistency. Be patient and stir carefully to avoid lumps.

Once thickened, remove from the heat. Stir in vanilla extract and butter until well combined and smooth.

Pour the cream into a clean bowl, cover with plastic wrap (make sure the wrap touches the surface of the cream to prevent skin from forming), and refrigerate until cool.

Your pastry cream is ready to use in your favorite dessert recipes. Remember to give it a good stir before using.