Whisk together sugar, cornstarch, and salt in a medium saucepan.
Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl.
Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.
Store: Place the pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap. Store in the refrigerator for up to 3 days. This means you can make vanilla pastry cream ahead of time for your recipes too. Make-Ahead: Pastry cream can be made up to 3 days in advance. Store pastry cream in an air-tight container and cover the entire surface of the pastry cream with a piece of plastic wrap until ready to use.Black salt: I only use it to add the “eggy” taste to the custard. You can omit it or substitute it for regular salt.Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.