Pastry cream lasts for 1 week, refrigerated.
1 c milk
2 Tbsp cornflour
6 Tbsp sugar
2 egg yolks
2 Tbsp butter
1 tsp vanilla
In a mixing bowl, dissolve cornflour in 1/4 of the milk. Combine the remaining milk with the sugar in the saucepan; bring to a boil then remove from heat.
Beat the whole egg then the yolks into cornflour mixture. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
Continue whisking until the cream thickens and comes to a boil. Remove from the heat and beat in the butter and vanilla
Pour the cream into a stainless steel bowl. Press plastic wrap directly against the surface, so it won’t form a film. Chill immediately.