Pastry Cream (Creme Patissiere):

• Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
• In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
• While whisking vigorously, slowly pour the hot milk into the egg mixture.
• Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
• Pass through a strainer and into a bowl. Place plastic wrap directly on top of custard to prevent a skin from forming.
• Cool to room temperature then place in the refrigerator for a couple of hours to set. Whip before use.
• Store in an airtight container in the fridge for up to a week. Do not freeze.