1-First Step: Mise en place. Measure out 2 cups whole milk, 6 egg yolks, ½ cup sugar, ¼ cup cornstarch, 2 tbsp butter, and your vanilla choice. Split and scrape a vanilla bean pod if using, or have 2 tsp extract ready. This setup keeps things smooth and prevents scrambling under heat. Pro tip: Use room-temperature yolks for better whisking.

2-Second Step: Warm the milk. Pour milk into a medium saucepan. Add vanilla seeds and pod (or extract later). Heat over medium until steaming and small bubbles form around edges, about 5 minutes. Do not boil. This infuses flavor gently. Remove from heat and let sit 1 minute for deeper taste.

3-Third Step: Whisk yolks. In a large bowl, beat 6 egg yolks, ½ cup sugar, and ¼ cup cornstarch until pale and thick, about 2 minutes. The mixture should ribbon off the whisk. Slowly drizzle hot milk into the bowl while whisking constantly. This tempering prevents curdling. Add milk in a thin stream at first, then faster.

4-Fourth Step: Return to stovetop. Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking vigorously and constantly. It will steam, then bubble after 2-3 minutes. Once bubbling, cook 1-2 more minutes until thick like pudding. Whisk hard to activate cornstarch fully. Remove from heat immediately.

5-Fifth Step: Add butter. Stir in 2 tbsp butter until melted and smooth. Strain through a fine sieve into a bowl to catch any lumps or cooked egg bits. This ensures silky vanilla pastry cream.

6-Final Step: Chill properly. Press plastic wrap directly on the surface. Refrigerate 2+ hours until firm. Yields 2½ cups. Ready for piping or spreading. Total time: 20 minutes active, 2+ hours chill. For best results, use a heavy-bottomed pan to avoid scorching.