Cinnamon-infused pastry cream

Ingredients

• 2 cups whole milk
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1 pinch of salt

Step-by-step preparation

1. In a medium saucepan, heat the milk with the cinnamon stick over medium heat until hot but not boiling. Remove the cinnamon stick and set it aside.
2. In a large bowl, whisk the egg yolks with the sugar, cornstarch and salt until well combined.
3. Add the hot milk to the egg mixture little by little, whisking constantly so the yolks don’t cook.
4. Once all the milk is added, pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a wooden spoon, until it thickens into a smooth cream.
5. Remove from the heat and add the vanilla and the reserved cinnamon stick, stirring well.
6. Transfer the pastry cream to an airtight container and let it cool to room temperature, then refrigerate for at least an hour before using.