Brown butter pastry cream

Cube four tablespoons of butter and melt and brown it in a pan over medium-low heat so it does not go too dark; take it off the heat.

Combine half a cup of sugar, three tablespoons of cornstarch, half a teaspoon of salt and four egg yolks and whip the paste until fluffy.

Slowly stream in two cups of whole milk and cook over medium heat, whisking the whole time, until the cream thickens and bubbles slowly when the whisk is lifted.

Off the heat, add a teaspoon of vanilla and the rest of the brown butter.

Pass the mixture through a fine mesh sieve into a bowl set over an ice bath to chill quickly.

Press plastic wrap onto the surface so a skin does not form and refrigerate.