1/3 cup (70 g) sugar

2 tbsp cornstarch

2 egg yolks

1 cup (250 ml) milk, heated

1/4 tsp (1 ml) vanilla extract

In a small pot off the heat, whisk the sugar with the cornstarch. Add the egg yolks and whisk until smooth. Whisk in the milk and vanilla. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot, until the mixture thickens. Let simmer for 1 minute. Remove from the heat. Pass through a sieve to remove any lumps, if necessary.

Pour the pastry cream into a bowl. Cover with plastic wrap directly on the surface. Let cool, then refrigerate for 2 hours or until completely chilled.

When ready to use the pastry cream, mix vigorously with a spatula until creamy and smooth. Transfer to a pastry bag fitted with a plain tip.

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