Step 1

Add 4 large egg yolks to a 3-quart saucepan that is not on the stove. (We're just using it like a bowl for now.) Save those egg whites for your next omelette.

Step 2

Add 1/2 cup granulated sugar, 1/4 cup packed brown sugar (or replace with white sugar), 1/2 teaspoon kosher salt, and 1/4 cup cornstarch.

Step 3

Add 1 cup whole milk and use a hand mixer to beat on high speed for at least 1 minute, until the mixture is completely smooth.

Step 4

In a glass measuring cup (or bowl with a spout), add 1 cup whole milk. If you are using a vanilla bean, slice the bean in half and use the back of your knife to scrape the seeds into the milk. Microwave the milk for 2-3 minutes, until the milk starts to bubble and foam at the edges. Once it bubbles (keep an eye on it!), take it out of the microwave right away.

Step 5

Working quickly, turn your hand mixer on medium speed and beat the eggs again. Carefully pour the hot milk into the pot with the egg mixture, with the hand mixer running the whole time. There will be a film on top of the milk that will likely stick to the bowl as you pour – just leave it, don't scrape it in. Do try to scrape in as much of the vanilla bean as you can. You can see in the photos that I poured my hot milk in through a strainer, this was to keep out any larger bits of the vanilla pod that may have been floating around.

Step 6

Continue beating the now-hot egg mixture for about a minute, until it is foamy. Move the pot to the burner on your stove and set the heat to medium.

Step 7

Use a whisk (I prefer a flat whisk) to stir the edges and corners of your pot. Do not walk away. Stir constantly until the mixture starts to bubble. It should only take 2-3 minutes. Once it bubbles, whisk vigorously for about 15-45 seconds. You will know your pastry cream is ready when you drag a whisk across the top and it leaves well defined marks. It should feel pretty thick (but remember it will continue to thicken as it cools). If you are really unsure, use a thermometer; it should reach 200 degrees.

Step 8

Remove from the stove. Stir in 2 tablespoons butter, and 1 tablespoon vanilla extract if you did not use a vanilla bean.

Step 9

Strain the custard through a fine sieve into a medium bowl.

Step 10

Cover the pastry cream immediately with plastic wrap. Press it right onto the custard itself, trying to get any air bubbles out. This will prevent a film from forming on top of the custard (and then if you were to stir in the film, it makes it lumpy, no thank you, we worked hard for this creamy texture.)

Step 11

Refrigerate the pastry cream for at least 2-4 hours. I cheat and put mine in the freezer for the first 30 minutes to speed things up, but you cannot forget to transfer it to the fridge after about 30 minutes! You can't freeze pudding (it ruins the texture. Freezing weakens the bond between the starch and the liquid, so it will thaw out all watery. bleh), so move it to the fridge before any freezing happens. I like to live life on the edge apparently.

Step 12

When you are ready to use your pastry cream, take off the plastic wrap and lick it when no one is looking. Give the cream a good whisk to make it smooth again. This might take some elbow grease, keep whisking. Grab a spoonful right away! Then use it for whatever recipe you are making, I love it mixed with a little whipped cream and then stuffed into these Bavarian Cream Donuts.

Step 13

Store leftovers covered in the fridge, always with plastic wrap pressed directly onto the cream. It will keep for up to 5-7 days!