Pastry Cream

Ingredients

• 3 extra-large egg yolks , at room temperature
• 6 tablespoons sugar
• 1 1/2 tablespoons cornstarch
• 1 cup milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon pure vanilla
• 1 tablespoon heavy cream

Directions  

In the bowl of an electric mixer fitted with a paddle attachment (or using an electric hand mixer), beat egg yolks and sugar on medium-high speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch. In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mixture, whisking steadily, then pour back into saucepan. Cook over medium heat, stirring .constantly with a whisk or wooden spoon until mixture is thick, about 4 minutes. Bring to a boil and cook on low heat 2 to 3 more minutes. (Taste to be sure cornstarch is cooked.) Remove from heat; mix in butter, vanilla, and cream. Pour through a strainer into a bowl. Place plastic wrap directly onto custard and refrigerate until cold.