In another saucepan off the heat, combine 2 tbsp of the sugar and the cornstarch. Whisk in the egg yolks, then the milk. Bring to a boil over medium heat, whisking constantly and scraping the sides and bottom of the pan until the mixture has thickened. Strain through a sieve. Whisk in the gelatin mixture until it dissolves. Set the pastry cream aside in a large bowl.