Whole milk gets gently heated and whisked with egg yolks, sugar, and cornstarch until it transforms into a thick, glossy custard that holds a ribbon off the whisk. A touch of butter and pure vanilla extract get folded in at the end, giving the finished cream a silky sheen and deep, rounded flavor. Straining it before it chills ensures a perfectly smooth, lump-free texture, and pressing plastic wrap right onto the surface keeps it that way. This is the kind of cream that turns simple fruit tarts, cream puffs, or layer cakes into something bakery-worthy, and it fits neatly into a gluten free dessert rotation. Make it a day ahead and you'll have a rich, spoonable filling ready whenever the craving hits.
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Combine the milk and half the sugar (¼ cup) in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil.
While the milk heats, whisk the egg yolks and remaining ¼ cup sugar in a medium mixing bowl until the mixture is pale yellow and slightly thickened, about 1 minute. Add the cornstarch and whisk until fully incorporated and no dry streaks remain.
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