Puddingbroodje

Warm milk with vanilla while whisking egg yolks, sugar, and cornstarch in a bowl.

Temper the hot milk into the yolks, then cook the custard until thick and glossy.

Whisk in butter and chill the pastry cream until pipeable.

Split the buns lengthwise without cutting all the way through.

Pipe the custard into each bun and dust the tops with powdered sugar.