Classic Pastry Cream (Crème Pâtissière)

📝 Mga Tagubilin

1. 1

   Heat milk with half the sugar until simmering.

2. 2

   Whisk yolks with remaining sugar until pale.

3. 3

   Whisk in cornstarch.

4. 4

   Slowly pour hot milk into yolk mixture, whisking constantly.

5. 5

   Return to pot, cook over medium heat, whisking constantly.

6. 6

   Cook until thick and bubbling, about 2 minutes.

7. 7

   Remove from heat, stir in butter and vanilla.

8. 8

   Strain into bowl, press plastic directly on surface.

9. 9

   Refrigerate at least 2 hours.