Pastry Cream

Adapted from Brave Tart

Ingredients: 

950ml milk

4 large eggs
3 large egg yolks
250g sugar
75g cornflour
1/2tsp salt

Whisk everything but the milk until smooth in a large bowl.

Heat milk until it starts to foam. Turn off heat.

Temper hot milk into the egg mixture.

Pour resulting egg and milk mixture through a fine sieve back into the milk pan.

Cook, stirring constantly, until custard bubbles sluggishly.

Notes: 

Vanilla extract: should be added to milk before heating for maximal flavor.

I recommend tempering as much as 50% of the hot milk into the eggs. This will allow you to get the mixture through the sieve much more quickly.

Eggs: Sometimes I just use 5 eggs instead of 4 whole + 3 yolks. This is usually when I already have way too much excess egg white in the freezer.