Add <quantity>300<unit>ml</unit></quantity> of milk to a pot

Add <quantity>25<unit>g</unit></quantity> of sugar

Split the vanilla bean lengthwise. Scrape the inner seeds of both sides

Add the vanilla seeds to the pot. Turn onto medium heat and mix until the sugar is dissolved

Pour the mixture into a container with a spout

Add <quantity>150<unit>g</unit></quantity> of egg yolks to a bowl

Add <quantity>25<unit>g</unit></quantity> of sugar

Whisk to dissolve the sugar

Add <quantity>30<unit>g</unit></quantity> of cornstarch. Whisk to combine

Pour <quantity>¼</quantity> of the milk mixture into the egg yolks while whisking. Add the remaining mixture in <quantity>2</quantity> rounds while whisking

Pour the mixture back into the container with the spout

Pour the mixture into a heavy-bottomed pot on medium-low heat

Mix constantly, while making sure to scrape the bottom and sides of the pot. Continue to mix until reaching the consistency of pudding

Remove from the heat. Add a pinch of salt

Add <quantity>30<unit>g</unit></quantity> of butter. Mix until fully melted and combined

Pour the pastry cream into a fine sieve

Pass the pastry cream through the sieve

Stir the pastry cream to cool to room temperature

Press cling film directly onto the surface of the pastry cream, leaving no air gaps

Place in the refrigerator for 20m to chill completely

Cut the tip of a piping back and insert a pastry tip

Fill the piping bag with the pastry cream

The Pastry Cream is ready

Enjoy it as filling for tarts, donuts or eclairs