Vanilla Pastry Cream filling

I use this filling for Cream Puffs and it is creamy and delicious!  Could be used for any sweet filling, ie: cakes etc.

For the vanilla pastry cream filling:

• 2 cups whole milk
• 1/2 cup + 2 tbsp sugar
• 5 egg yolks
• 1/4 cup cornstarch
• 2 tsp vanilla extract
• pinch of salt
• 1/2 cup heavy whipping cream

• etely.
• To make the pastry cream, scald the milk in a saucepan over medium high heat (you want to cook the milk to about 180 degrees F, when little bubbles start to form on the side of the pan. This is the stage before a boil).
• While the milk heats up, whisk to combine 1/2 cup sugar, the egg yolks, and cornstarch.
• Once the milk has come to the right temperature, slowly dribble the milk into the egg yolk mixture while whisking constantly, then return all of the liquid to the pan.
• Cook over medium high heat, stirring constantly, for the next minute or two, until the mixture comes to a boil and the mixture thickens up considerably.
• Remove the pastry cream from the heat and stir in the vanilla and a pinch of salt. Taste and adjust vanilla and salt levels if needed. Chill the pastry cream in the fridge while you make the cream.
• Combine the heavy whipping cream and 2 tbsp sugar in a bowl and whip with either a hand mixer or a whisk until it forms soft peaks.
• Fold this mixture gently into the pastry cream to lighten it. You can now fill the puffs with this mixture, or you can chill it if you prefer. Enjoy!