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Rich Italian pastry cream with vanilla, eggs, and milk is the foundation of countless desserts. This essential mediterranean preparation is the heart of family Italian baking.
Combine sugar, cornstarch, and egg yolks in a medium bowl, whisking vigorously until smooth and pale.
Heat the milk with a pinch of salt in a saucepan over medium heat until just steaming but not boiling, then remove from heat.
Slowly pour the hot milk into the yolk mixture while whisking constantly to temper the eggs and prevent curdling.
Transfer the mixture back to the saucepan and cook over medium-low heat, stirring steadily. Increase whisking if any thickening appears to avoid lumps.
When the cream thickens and large bubbles start to appear, remove from heat. Stir in butter and vanilla extract, whisking until glossy. Pass through a fine mesh sieve if needed for extra smoothness.
