No-Fuss Pastry Cream

INGREDIENTS
 
 1/2 cup sugar
 1/4 cup cornstarch
 Pinch of coarse salt
 2 cups whole milk
 4 large egg yolks
 2 tablespoons unsalted butter
 1 teaspoon pure vanilla extract

DIRECTIONS
1. 1.  Whisk together sugar, cornstarch, and salt in a
medium saucepan. Whisk together milk and egg yolks in a
glass measuring cup. Add milk mixture to the saucepan, along
with butter. Cook over medium heat until mixture comes to a
boil. Let boil 1 minute. Remove from heat and add vanilla.
2. 2.  Strain pastry cream through a fine-mesh sieve into a
bowl. Cover with plastic wrap, pressing it directly onto the
surface of the pastry cream to prevent a skin from forming.
Refrigerate until chilled, at least 2 hours or up to 2 days. Just
before using, whisk until smooth.