Pastry Cream

All purpose pastry cream, but I will be using this for Taiyaki filling! Maybe with strawberries?

I followed the recipe and instructions from Instructables except I scalded the mlk/butter on the stove instead of using a microwave and did a few other things my own way.  All ingredients are from the site, I mostly followed their directions, but the instructions are a combination of my words and theirs.  Original recipe can be found here:

https://www.instructables.com/How-to-Make-Creme-Taiyaki-Custard-Filled-Waffle-Fi/

Ingredients for Custard Filling

• 1 3/4 Cup of Milk
• 4 Tablespoons of Unsalted Butter
• 4 Egg Yolks
• 1/2 Cup of Sugar
• 5 Tablespoons of Flour
• 2 Tablespoons of Cornstarch
• 1/2 Teaspoon of Salt
• 2 Teaspoons of Vanilla Extract
  
  Cut the butter and add to milk in heavy bottomed sauce pot on the stove - scald the milk by bringing to 180* - when bubbles are just about to start.  Then cool to 110* before using in recipe.
  
  Combine dry ingredients in a bowl, then whisk 4 egg yolks in a larger bowl until they lighten in texture and color.  Add the dry ingredients to the egg yolks and whisk until combined into a smooth, thick paste.  When the milk/butter has cooled, add about 1/3 cup to the yolk mixture and whisk until smooth.  Repeat until all the milk is incorporated.  Wipe out the pot, place a strainer over the pot and slowly pour the mixture back into the pot.  Put over low/low-med burner and whisk continuously - make sure that you have everything you need ready to go because this becomes even more critical the longer you are into the cook! 
  
  The custard will begin to thicken - when it becomes very thick and starts pulling away from the sides remove from heat and continue whisking for an additional minute or so - err on the side of longer. Remove custard to low flat container to cool - lay plastic wrap directly on the surface to prevent a skin from forming and cover completely.  Cool as quickly as possible - I put an ice pack below it and an ce pack in a paper lunch bag on top of the plastic wrap before refrigerating for at least 2 hours.
  
  For pipings and fillings for things like creme puffs and regular uses, whisk it until smooth and its ready to use.  For Taiyaki, I am thinking I may want to try it thiccccccc and unwhisked.  Will discuss in Taiyaki post.