Creme Patissiere (Pastry Cream)

2 cups milk

6 tbsp sugar

Pinch of salt

3 tbsp cornstarch (cornflour) packed tablespoons ( 4 tbsp / 40 g for a stiffer pastry cream). You can also add up to 50 g / 5 tbsp if you want a thicker, more stable pastry cream.

1 tbsp vanilla bean paste / extract / 1 vanilla bean pod

4 large egg yolks about 20 g each (please see recipe notes)

3 tbsp unsalted butter softened

subheading: Adding gelatin (Optional):

3 tbsp water

1½ tsp powdered gelatin 225 bloom strength

Directions at theflavorbender.com

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