• Place 2 cups of milk in saucepan over medium heat.
• In large bowl, separate egg yolks from whites.
• Add sugar to yolks and whisk until yolks are creamy and pale 2-3 minutes.
• Add sprinkle of salt, vanilla extract and vanilla bean paste. Whisk into egg mixture.
• Whisk in cornstarch and flour until fully incorporated.
• When the milk is very hot and has small bubbles forming on the sides of the pan, take off heat and very slowly whisk into the egg mixture. You want a very thin stream of hot milk pouring into the egg mixture so you temper your eggs.
• Slowly add in all of the hot milk to the bowl while whisking.
• Wash pan the milk was heated in and pour the milk egg mixture back into the clean pan.
• On medium heat, whisk milk mixture continuously until it is thickened and bubbling. Don't stop mixing to avoid lumps.
• When it it starts to thicken take off heat and continue to mix.
• Add in the butter one tablespoon at a time, mixing completely after each addition.
• Pastry cream can be used as is or mixed with recipe for peach preserves below for a peach pastry cream.

Peach Preserves

• Place chopped peaches, sugar and lemon juice in sauce pan over medium heat.
• Cook until peaches are soft and the liquid from the sugar and peaches is a thick syrup. Takes about 15-20 minutes. Stir occasionally to prevent burning.
• Cool preserves for at least an hour before adding to pastry cream. You can blend them before cooling for a smoother consistency in the pastry cream.