Gather all ingredients before starting recipe.
Pour 1 1/4 cup milk medium sized saucepan and heat over medium low heat until the milk is hot, but not boiling. About 10 minutes.
Combine 3 large egg yolks , 1/3 cup sugar2 tbsp corn starch and 2 tbsp all-purpose flour and beat until the mixture until it turns a light yellow and thickens. About 3-4 minutes.
While beating, slowly add 1/4 cup of the hot milk to the egg mixture. Then add the remaining milk, while mixing until all of the milk has been completely added. Transfer the mixture back to the saucepan.
Heat over medium low heat and whisk with a wire whisk constantly until the pastry cream thickens, about 3-4 minutes.
Remove from heat, cover the mixture with cling wrap placed right on the pastry cream and when cool, refrigerate until ready to use.
