Salted Butter Caramel Mille-Feuille in a Jar

Instructions

1. 1

   In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg yolks and mix well. Add the milk, cream and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture has thickened. Remove from the heat. Add the butter. In a sieve set over a bowl, strain the pastry cream to remove any lumps.

2. 2

   Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for 2 hours or until completely chilled. When ready to use the pastry cream, mix with a spatula until creamy and smooth.