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.
