1
Whisk egg yolks with sugar and vanilla until fluffy, then add cornstarch and whisk again.
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2
Heat the milk, then fold in the egg mixture, and let the mixture slightly bubble for 30 seconds.
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3
Remove from the heat and whisk for 30 seconds, the mixture will turn immediately into pastry cream.
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4
Transfer in a baking dish and cover with plastic wrap, Refrigerate for 1 hour then use it for filling tarts, cakes, cookies and more!
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