Combine eggs and corn starch in a bowl with a whisk.
Pour milk and sugar into a medium sized sauce pan and bring to a boil.
Once the milk boils, pour the milk into the egg mixture one ladle at a time; using half of the egg mixture. ***This is called tempering. You want to do this because if you combine the hot liquid with the eggs without tempering they will curdle.***
At this point pour the egg mixture back into the sauce pan and bring it back up to a boil while stirring vigorously with a whisk.
Once the pastry cream has thickened up, remove from heat and add nutella.
Pour into beautiful glasses or ramekins and cool until ready to eat.
Garnish with confectioners sugar and enjoy.