Place milk and ¼ cup of sugar in a medium saucepan and bring to a slow simmer over medium heat. Do not let it boil.

In a small bowl mix the cornstarch, 1/3 cup of sugar and salt.

In a separate bowl beat the egg yolks and large egg. Add the cornstarch mixture and mix well.

Once the milk is hot enough, slowly start adding it to the egg mixture while you’re constantly whisking. This will prevent the eggs from cooking instantly.

Place this mixture back into the sauce pan and keep whisking until it starts to boil. Remove from the heat and add the butter and vanilla extract.

Pour it into a heat resistant container and place plastic wrap right on the surface of the pastry cream to prevent a “skin” from forming. Refrigerate it until it’s completely chilled before using. If for some reason you see lumps in the pastry cream, you can pass it through a strainer before storing in the fridge. This pastry cream will stay fresh for about 5 days refrigerated.