Pastry Cream

Combine the half-and-half, 3⁄4 cup of the sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.

Meanwhile, in a large bowl, whisk together the eggs, cornstarch, and the remaining 1⁄4 cup of sugar until pale yellow and smooth, about 1 minute.

When the half-and-half mixture is simmering, remove from the heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, 1 to 2 minutes.

Remove from the heat and whisk in the butter, one piece at a time, and the vanilla. Pour through a fine mesh strainer into a heatproof bowl and press plastic wrap directly onto the surface of the hot pastry cream to prevent a skin from forming. Refrigerate until well chilled, at least 3 hours and up to 2 days.