You can learn how to make pastry cream and use as filling of many pastries such as tarts, millefeuille, choux pastries, cakes…
490g-470 ml(2 cups) milk
105g(1/2 cup) granulated sugar
35g(5 tablespoons) cornstarch or 40 g (4 tablespoons) all-purpose flour
½teaspoonpure vanilla extract
Put the milk and half of the sugar in a saucepan and bring to a boil at med-high heat.
While the saucepan is on the stove, mix half of sugar and cornstarch/flour very well in a heat proof mixing bowl and then add the eggs and mix until the mixture is smooth. There should be no lumps in the mixture.
When the milk and sugar bring to a boil, immediately remove the saucepan from the heat and temper the eggs: pour almost 1/3 of the milk very slowly to the egg mixture, whisking constantly at the same time to prevent it curdling. Pour the tempered eggs into the milk mixture and whisk at the same time.
Add in the vanilla and whisk. Place the saucepan over med-high heat and let the mixture boil for 2 minutes until it is thick and smooth. Take the pan from the heat and pour the pastry cream into a heat proof bowl. Cover the pastry cream with a plastic film, lightly press so plastic film can touch the pastry cream when covered and prevent a skin forming on top.