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Make the pastry cream first so it has time to chill. Warm the milk in a medium saucepan over medium heat until small bubbles appear around the edges and steam rises, about 4–5 minutes — do not boil. Meanwhile, whisk the egg yolks, sugar, and cornstarch together in a heatproof bowl until pale and smooth, about 1 minute.
Slowly pour about half the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the cream thickens and large bubbles burst at the surface, about 3–4 minutes. Continue whisking for 1 full minute after the first bubble appears — the cream should reach 170°F (77°C) on an instant-read thermometer and hold a thick, pudding-like consistency that mounds on the whisk.
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