Pastry Cream — Vanilla Filling for Cakes and Tarts

While whisking, slowly pour a ladleful of hot milk in a thin stream into the yolk mixture. This first addition gradually raises the yolks’ temperature and keeps them from cooking. Once the mixture is warm, whisk in the remaining milk the same way, then pour everything back into the pot.

Set the mixture over medium heat and whisk constantly. It will foam at first, then suddenly thicken and begin to bubble vigorously. Cook for 1 minute more; the raw taste of the starch disappears only after it boils.

Remove the pot from the heat, add the butter, and whisk until it melts and is fully incorporated. Pour the cream into a wide dish, press plastic wrap directly onto the surface, and refrigerate. Before using, whisk for 30 seconds until smooth again.