In a large bowl, whisk egg yolks, flour, cornflour, vanilla bean paste, and half of the granulated sugar.

In a medium saucepan, stir together milk and remaining granulated sugar. Warm over medium heat until steaming. (Do not boil).

Gradually pour the hot milk into the beaten egg mixture in a thin stream, whisking well after each addition.* Do not to pour too quickly or add all of the milk at once.

Pour back into saucepan. Cook over medium-low heat, stirring continuously with a whisk or flexible rubber spatula. Pastry cream will thicken as it cooks.

Bring thickened pastry cream to a very low boil. Boil for 1-2 minutes, stirring continuously.**

With a clean rubber spatula, transfer pastry cream to a metal tray. Spread evenly over the surface.

Cover with a layer of clingfilm/plastic wrap. With your hands, pat down the plastic so it directly touches the pastry cream to prevent a tough skin from forming on top.

Allow pastry cream to cool to room temperature if using immediately, or refrigerate until ready to use.

To use, remove the clingfilm/plastic wrap and scrape into a clean mixing bowl. With a wire whisk, hand mixer, or immersion blender, “knock back” the pastry cream by whipping until smooth and creamy.

Use as desired.

Store leftovers pastry cream in the refrigerator for up to 2 days.