I would eat this on a shoe. What's more, there are endless uses for pastry cream, so it pairs perfectly with any style of shoe fitting the occasion.
In a medium saucepan
2 1/2 cups (568g) whole milk
1/2 cup (99g) granulated sugar
1 tablespoon vanilla extract, or preferably, vanilla bean paste
1/2 teaspoon salt
In a medium bowl
1/2 cup (113g) whole milk
4 large egg yolks
1 1/2 tablespoons all-purpose flour
1/4 cup (30g) cornstarch
Standing by on the sidelines
4 tablespoons (57g) butter, cut into pieces
1
In a medium saucepan, whisk together the milk, sugar, vanilla, and salt.
2
In a medium bowl, whisk together milk, egg yolks, flour, and cornstarch.
3
Set the saucepan over medium heat and bring to a simmer while stirring frequently. Once the mixture starts letting off steam, very slowly whisk about 1/2 cup of the hot mixture into the medium bowl of milk and egg yolks. Whisk quickly so that the eggs don't cook and turn into scrambled eggs!
4
Set the saucepan back on the stove, and whisk the hot egg mixture back into the pan. Stir often, and don't walk away, I beg you. Cook the pastry cream until the mixture starts "burping" up large bubbles and it's thick, creamy, and glossy.
5
Remove the saucepan from the heat, and whisk in the butter. Whisk until the butter is completely incorporated.
6
Scrape the pastry cream into a large bowl or storage container and place a piece of plastic wrap directly onto the surface. Place the pastry cream in the fridge to cool down completely- and set- for several hours before using.