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Pastry Cream-
Beat egg yolks and sugar until they're lightly colored. Beat in flour and cornstarch.
In a saucepan, bring the milk to a boil, making sure to whisk constantly. Remove from heat and add the milk slowly into the egg mixture.
Put the mixture back into the saucepan and bring it to a boil while whisking. Keep whisking and let it boil until it is thick (about 3 minutes).
Remove from heat and return mixture to the mixer. Beat it with a paddle attachment. Add the vanilla and beat it for about 5-6 minutes, or until it's down to room temperature. Store it in the fridge to cool it down.
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