Crème Pâtissière

Whisk the egg yolks with sugar and vanilla very well until fully combined.

Add one tablespoon of cornstarch and mix again until everything is well incorporated.

In a saucepan, heat the milk over medium heat — just warm it without bringing it to a boil.

Gradually pour a portion of the warm milk into the egg mixture while stirring quickly to prevent the eggs from curdling

Return the mixture to the saucepan with the remaining milk and cook over medium heat, stirring continuously until the mixture thickens.

Turn off the heat and add two cubes of butter, stirring until the butter is fully melted.

Transfer the cream into a bowl and cover it with plastic wrap, making sure the wrap touches the surface directly to prevent a skin from forming.