Learn how to make Pastry Cream, a classic French stirred custard (crème pâtissière) used it to fill cakes, pastries, tarts, and pies. It's delicious plain or try one of my flavor suggestions.
In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Farenheit). Stir to prevent the milk from scalding.
Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Remove from heat. Scrape in to a bowl. Cool 10 minutes, stirring occasionally, or refrigerate (cover with plastic wrap, pressing plastic directly on the surface of the cream).