How to Make Pastry Cream
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Pastry cream or vanilla custard is one of my very most favorite things. I love it so much that I make it quite rarely as there is no self-control around if and I will basically inhale the whole bowl if no one is looking.

It's a silky custard packed with vanilla and it's just sweet enough, not cloying at all. If you want to stretch the batch and mellow the flavor out try folding in some whipped cream. This combination is called diplomat cream. Lighter and you can extend the batch to fill more cream puffs and eclairs.

Using the corn starch is a bit of a cheat, you can reduce or omit it if you're feeling the brave traditionalist.

You can fold melted and cooled chocolate into this or add a fruit reduction, so many options!

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