Pastry Cream

In a heavy-bottomed saucepan, combine sugar, egg yolks, and cornstarch. Mix until you have a smooth, pale paste.

Slowly pour in the hot milk while stirring constantly to avoid lumps.

Set the pan over medium heat and cook, stirring, until the mixture thickens.

Stir in the butter until fully incorporated, then take off the heat.

Press plastic wrap directly onto the surface of the cream and refrigerate for 4 to 5 hours.

Once chilled, whip the pastry cream a few times with a mixer to loosen it up.

In a separate bowl, whip the cold cream with sweetened condensed milk until thick.