3/8 cup plus 1 Tbsp sugar
1/4 cup plus 1 Tbsp cornstarch
4 large egg yolks
16 oz whole milk
1 1/2 tsp vanilla
pinch salt

Whisk cornstarch and sugar together in a large bowl. Whisk in the egg yolks.

Bring the milk to a boil in a large saucepan. Slowly drizzle a few tablespoons of the hot milk into the egg mixture, whisking constantly. Continue this step 2-3 more times.

Add the egg mixture back into the milk, whisking well. Bring the mixture back to a boil, again whisking constantly.

Remove from heat, pour through strainer into a bowl. Stir in vanilla and salt. Place plastic wrap directly on the surface of the pastry cream and chill thoroughly.