Pour milk and vanilla bean paste in a saucepan over medium heat . Once the milk just starts to simmer, remove from heat.
In meanwhile, whisk the egg yolks, salt and sugar until combined.
Add in vanilla extract and cornstarch. Mix well.
Pour the milk gradually over the egg yolk mixture while mixing constantly.
Pour mixture back into the saucepan over medium low heat.
Whisk constantly until the cream thickens and starts to boil.
Remove from heat and pour in a bowl.
Cover the pastry cream with plastic wrap pressed right up against its surface to prevent a skin from forming.
Refrigerate before use.