1-First, gather and measure all ingredients precisely to ensure consistent results. This includes preparing any special substitutes if you’re adapting for dietary needs.

2-Second, heat the milk and vanilla in a saucepan over medium heat until it is just about to boil; remove from heat. This step infuses the milk with flavor and sets the base for a creamy texture.

3-Third, in a separate bowl, whisk together egg yolks, sugar, and cornstarch until the mixture is smooth and pale. Be sure to mix well to avoid lumps later on.

4-Fourth, gradually pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. This careful blending is crucial for a silky finish.

5-Fifth, return the combined mixture to the saucepan and cook over medium heat, whisking continuously until the cream thickens and comes to a gentle boil. Watch closely to avoid overcooking, which can make it grainy.

6-Sixth, remove from heat and stir in the butter until it’s fully incorporated for extra richness.

7-Seventh, pour the pastry cream into a bowl and cover with plastic wrap directly on the surface to avoid a skin forming; chill in the refrigerator for at least 2 hours.

8-Final step: Use the pastry cream as desired in your dessert recipes, making sure to adapt for special diets like adding gelatin for stability. For more advanced uses, think about how this cream can shine in layered treats. To expand your skills, check online resources that cover basic baking techniques, like a helpful guide on allrecipes.com for cream-based desserts.