Beer pastry cream

•  1/2 cup pale ale beer (+ maybe 2 more tbsp to taste)
• 1/2 cup low fat milk
• 4 tbsp butter
• 1/4 cup sugar
• 2.5 egg yolks
• 1.5 tbsp corn starch
• 1 tsp vanilla extract
• 1/2 tsp salt

Modified from brown eyed baker

1. Stir together beer, milk, 2 tbsp butter, and sugar on medium heat and bring to a simmer
2. Combine egg yolks, corn starch, and salt
3. Temper egg yolks with milk mixture (add a small amount, ~2 tbsp, of hot milk mixture to egg yolks and stir in to raise it's temperature)
4. Fully combine the rest of the milk mixture into the egg yolks, stir to combine
5. Heat the egg yolk mixture over medium heat until thickened, stirring constantly, then remove from heat
6. Stir in remaining 2 tbsp butter and vanilla extract, also 2 more tbsp beer to taste.  If cream needs any additional thickening (to your liking), give it more time on medium heat
7. Optional: pass pastry cream through a sieve to remove any clumps
8. Chill in refrigerator ~20 minutes before use