COURTESY OF SIMPLY…GLUTEN-FREE DESSERTS. BY CAROL KICINKSI
2 cups whole milk
1/4 teaspoon kosher or fine sea salt
6 large egg yolks, at room temperature
1/2 cup sugar
3 tablespoons cornstarch
2 tablespoons cold, unsalted butter
1 tablespoon pure vanilla extract
In a large saucepan, bring the milk and salt to a boil, take off the heat, and set aside.
In the bowl of an electric mixer with a paddle attachment, beat the egg yolks and sugar on medium-high speed until the mixture is thick and light yellow, about 3 minutes.
Turn the speed to low, and beat in the cornstarch. Then slowly pour the hot milk into the egg mixture and beat until well mixed. Pour the mixture back into the saucepan.
Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon until the mixture becomes thick and starts to gently boil. Continue to cook for 1 to 2 minutes more.
Remove from heat and stir in the cold butter and vanilla. If the mixture appears curdled, just whisk the daylights out of it until it comes together again.
Strain the mixture through a fine sieve into a bowl. Cover with a piece of plastic wrap, pressed directly on top of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 2 hours.
The pastry cream can be made 2 to 3 days ahead and stored in the refrigerator. Whisk the pastry cream until smooth before using.