1️⃣ Heat the milk: In a medium saucepan, warm the milk over medium heat until it just begins to steam—do not let it boil.

2️⃣ Make the egg mixture: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale in color.

3️⃣ Temper the eggs: Slowly add about ½ cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and avoid scrambling.

4️⃣ Combine: Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.

5️⃣ Cook until thick: Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 2–4 minutes.

6️⃣ Add flavor: Remove from heat and stir in the butter and vanilla extract until fully incorporated and silky smooth.

7️⃣ Cool: Pour the pastry cream into a clean bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.

8️⃣ Chill: Let it cool to room temperature, then refrigerate for at least 2 hours before using.