Here is a recipe for pastry cream, also known as “crème pâtissière,” which is a staple in many desserts like éclairs, tarts, and cakes:

Combine with Milk: Gradually pour the hot milk into the egg mixture, whisking constantly to avoid cooking the eggs.

Thicken the Mixture: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Let it boil for about 1-2 minutes while continuing to whisk.

Add Butter: Remove from heat and stir in the butter until fully melted and incorporated.

Cool the Cream: Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.

This pastry cream can be used in a variety of desserts. It is rich, creamy, and has a delicate vanilla flavor.