Velvety Smooth Pastry Cream

In a medium saucepan, bring whole milk and vanilla extract to a boil. Once it boils, turn the heat off and set aside.

In a separate bowl, whisk the egg yolks and granulated sugar together until smooth, thick and pale yellow. Stir in the all-purpose flour and cornstarch.

Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking vigorously to temper the egg yolks and prevent curdling. Continue whisking until well combined.

Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk, whisking continuously to incorporate.

Place the saucepan over medium heat, stirring constantly until the mixture comes to a boil, about 5 minutes. Make sure to pause stirring occasionally to check for bubbling.

Once the mixture starts bubbling, cook for 1 additional minute, then remove from heat.

Optionally, strain the pastry cream through a sieve to remove any possible lumps.

Transfer the cream into a clean bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours.

Whisk the chilled pastry cream until smooth.

In a separate bowl, whip the heavy whipping cream until stiff peaks form.

Gently fold the whipped cream into the chilled pastry cream until well combined.

Your velvety smooth pastry cream is now ready to be used as a filling for your favorite pastries, cakes, or tarts!