Pastry Cream

½ cup sugar
¼ cup cornstarch
hefty pinch of salt
2 cups whole milk
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla

In a small saucepan whisk together the sugar and cornstarch. Add the salt and whisk again.  To the milk, add the egg yolks and whisk until smooth (no need to temper the eggs). While whisking, pour the milk-egg mixture into the pan. Add the butter.  Cook over medium heat, whisking constantly.  The butter will melt and the mixture will begin to thicken.  Make sure it comes to a boil to activate the cornstarch. Boil for 1 minute.  Off the heat, whisk in the vanilla. Optional: Strain through a fine mesh sieve.  Cover the pastry cream with plastic wrap, making sure to touch the entire surface of the cream to avoid developing a skin.  You can make pastry cream 2 days ahead.

For a video demonstration, go here.