Recipe of Pastry Cream

Ingredients of Pastry Cream:

Milk 2 cups
Sugar 1/2 cup
Vanilla essence 1/2 tsp
Salt a pinch
Egg yolks 4
Corn flour 1/4 cup
Unsalted butter 2 tbsp

Method for Pastry Cream:

In a pan simmer milk, 1/4 cup sugar, vanilla and salt. Whisk together egg yolks , corn flour and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture into sauce pan, and cook over medium heat, whisking constantly, until it thickens and registers 160 degree on an instant read thermometer, about 2 mins, transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 mins. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming, Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth..