Pastry Cream

Directions

1. 1
   Whisk egg yolks until smooth in a large bowl.
2. 2
   Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium.
3. 3
   Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
4. 4
   Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling).
5. 5
   Pour mixture into remaining milk mixture in saucepan.
6. 6
   Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes.
7. 7
   Remove from heat; stir in vanilla.
8. 8
   Strain mixture through a fine sieve into a heatproof bowl.
9. 9
   Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming.
10. 10
    Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).