Vanilla Pastry Cream

In a medium saucepan, heat the milk over medium heat until steaming (do not boil). Stir in the vanilla extract or vanilla bean paste.

In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.

Slowly pour about ½ cup of the warm milk into the egg mixture, whisking constantly to temper the eggs.

Pour the tempered mixture into the saucepan and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency, 2 to 3 minutes. Remove from heat and whisk in the butter and rum (if using) until fully incorporated.

Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until chilled, 2 to 3 hours. Whisk before using to restore its creamy texture.