INGREDIENTS
2 cups full-fat milk
4 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
1 pinch salt
INSTRUCTIONS
In a bowl, whisk egg yolks and sugar until pale and creamy.
Add cornstarch and salt, whisk until smooth and lump-free.
Heat milk in a saucepan over medium heat until hot (do not boil).
Slowly pour hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook on low heat, stirring constantly.
Cook until thick and smooth (about 2–3 minutes).
Remove from heat, add butter and vanilla, mix well.
Strain if needed for extra-smooth texture.
Cover with plastic wrap touching the surface and cool completely.
TIPS (SECRET TOUCH)
Always cook on low heat to avoid scrambled eggs.
Whisk constantly for a silky, glossy cream.
For richer flavor, replace 1/4 cup milk with cream.
Chill before piping for perfect eclairs, donuts, and cakes.
Can be stored in the fridge for 2–3 days.