1. Combine Dry Ingredients:

• In a medium saucepan, whisk together the sugar, cornstarch, and salt.

2. Whisk Egg Yolks:

• In a separate bowl, whisk the egg yolks until they are well combined and slightly thickened.

3. Heat the Milk:

• In the saucepan, gradually add the milk to the dry ingredients, whisking to dissolve everything into the liquid.

• Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly. Be sure to keep stirring to prevent lumps from forming.

4. Temper the Egg Yolks:

• Once the milk mixture is heated, slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.

• Gradually pour the egg mixture back into the saucepan with the rest of the milk mixture, whisking constantly.

5. Cook the Pastry Cream:

• Continue to cook the mixture over medium heat while whisking constantly. The mixture will thicken as it comes to a boil. Once it thickens to a pudding-like consistency (about 1-2 minutes after boiling), remove it from the heat.

6. Finish the Pastry Cream:

• Add the butter and vanilla extract to the hot pastry cream and whisk until smooth and the butter is fully incorporated.

7. Cool the Pastry Cream:

• Pour the pastry cream into a clean bowl. Cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming.

• Allow the pastry cream to cool to room temperature, then refrigerate for at least 2 hours before using.