Velvety Vanilla Pastry Cream

1. Heat Milk

Start by heating the milk in a small saucepan until it is steaming but not boiling.

2. Beat Egg Yolks and Sugar

While the milk heats, beat the egg yolks and sugar together in a small bowl until the mixture becomes thick and pale.

3. Add Flour

Add the flour to the egg mixture and beat until smooth.

4. Combine Milk and Egg Mixture

Slowly pour the hot milk into the egg mixture, continuously whisking to prevent the eggs from curdling.

5. Cook Mixture

Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly until it thickly coats the back of a spoon.

6. Stir in Butter and Vanilla

Remove the saucepan from the heat and stir in the butter, a pinch of salt, and the vanilla extract until smooth.

7. Chill Pastry Cream

Transfer the pastry cream to a small bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill thoroughly before using.