This pastry cream is simple to make, remarkably stable, and comes out perfect every time. It's rich and thick enough to use as a filling for cream pies, layer cakes and layered pastries like the classic Napoleon dessert.
Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop.
Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil.