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Add egg yolks, sugar, and milk to a bowl and whisk to combine. Gradually add cornflour, whisking to combine.
Bring 1.25 litres milk to the boil in a saucepan over medium heat. Carefully and gradually pour over egg yolk mixture, whisking quickly to combine.
Transfer mixture to a wide saucepan, bring to a high heat, and whisk continuously until mixture comes to the boil and is thick and bubbling (3 minutes).
Pour into a wide baking dish, cover directly with plastic wrap and refrigerate until cool and firm (6 hours or overnight).
Transfer pastry cream to an electric mixer and whisk, or whisk by hand, until mixture is smooth. If adding extra flavour, fold in as desired and refrigerate for 2 hours to set.