Bakery-style Vanilla Pastry Cream

Whisk milk and ¼ cup sugar in a medium saucepan on medium-high heat. Bring to boil.

While you wait for the milk to boil, beat yolks and egg on high for 1 minute in the bowl of a stand mixer using the paddle attachment.

Sift the cornstarch and remaining sugar into the eggs. Beat on high until very pale.

Drizzle the boiling milk into the eggs slowly, while the mixer spins on medium speed (3-4). Caution: Aim the drizzle so it pours down the side of the bowl, not into the center. This will prevent burns.

Once combined, transfer the entire mixture from the stand mixer into the saucepan. Put it back on medium high heat and whisk nonstop until the mixture thickens.

Transfer the entire mixture back into the bowl of the stand mixer. Start the mixer on medium high (8) and add the vanilla extract and vanilla powder. With mixer still running, add the butter, one pat at a time, letting each one incorporate before adding the next. Turn the mixer speed up to 10 and let it run until the outside of the bowl feels room temperature to the touch.

The pastry cream is now ready. It can be used immediately or covered and chilled. Pastry cream, and any dessert using it, must be kept refrigerated and should be used within 5 days.

Note: This recipe can be made dairy-free. To make dairy-free, use a very fatty non-dairy milk. I used macadamia nut milk. Substitute the butter with chilled margarine—I used Earth Balance soy-free buttery sticks.