Easy Bavarian Cream

4 lg egg yolks
1 1/2 C milk (355gr  375ml)
4 T. butter sliced into tablespoon portions (30gr.  30ml)
1/2 C sugar (120gr  63 ml)
1/4 C corn starch (41gr  63ml)
2 tea vanilla  (8gr  10 ml)

Place butter pieces in the bottom of a medium sized bowl and set aside.

In a small bowl add  and whisk yolks a few times, add sugar, continue whisking until fully incorporated and until light yellow in color.   Add a few tablespoons of milk into eggs and whisk.  Put the rest of the milk in the microwave for 30 seconds (you will need approx. 3 rounds of 30 seconds each to get the milk HOT)  While milk is heating, add cornstarch to egg mixture and mix some more.  No, actually whisk the heck out of them.  Smooth and creamy.... we want smooth and creamy everywhere.  Once the milk is hot and the eggs/sugar/milk are creamy slowly temper the eggs by gently adding the HOT milk in a small stream while whisking, whisking, whisking....  Pour egg mixture into deep sauté or sauce pan and continue adding hot milk and yes, you guessed it WHISKING.  Over medium heat whisk like a crazy person until the mixture starts to thicken.  This kind of happens fast, all of a sudden its like the entire bottom portion of the cream is suddenly gooey.  When this happens take off the heat and WHISK some more.  Just keep going until its all evenly mixed together.  There will be thick parts and thin parts, they have to be fully incorporated to make the yumminess happen.  Once its all together add vanilla and.... lets say it together  'WHISK.'

Now place a strainer over the bowl with the butter and pour the cream through the strainer down onto the butter.  (Not everybody likes to 'strain' their cream but I do.  Have you ever experienced a lumpy Bavarian cream?  Not good.  You don't want to.  I promise.  Its gross.)  Now guess what???  Yup, whisk away. Whisk like there's no tomorrow and watch your beautiful Bavarian cream come to life!  Its a beautiful thing.

That's it!  You did it!