I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
- 500 g Milk
- 150 g sugar
- 80 g of egg yolk
- 50 g of cornstarch
- 110 g of better
- In a saucepan, bring the milk,the 75 g of sugar and the vanilla to a boil over medium heat.
- In a small bowl whisk the egg yolks and the 75 g of sugar, Add cornstarch, and mix until smooth and free of lumps.
- Pour the heated milk on the egg yolks mixture gradually while stirring, return the mixture again on the stove for 1 minute, keep stirring until the pastry cream becomes thick,
- Remove from heat and start adding the 110 g of butter to the previous mixture, while it is well incorporated in the pastry cream, put the whole mixture in a bowl and cover it with plastic wrap on the surface.
- Refrigerate .