Pastry Cream



INGREDIENTS:

2 cups milk

1/4 cup white sugar

2 egg yolks

1 egg

1/4 cup cornstarch

1/3 cup white sugar

2 tablespoons butter

1 teaspoon vanilla extract

DIRECTIONS:

1. In a heavy saucepan, stir together the milk and 1/4 cup of
sugar. Bring to a boil over medium heat.

2. In a medium bowl, whisk together the egg yolks and egg. Stir
together the remaining sugar and cornstarch; then stir them into
the egg until smooth. When the milk comes to a boil, drizzle it
into the bowl in a thin stream while mixing so that you do not
cook the eggs. Return the mixture to the saucepan, and slowly
bring to a boil, stirring constantly so the eggs don' t curdle
or scorch on the bottom.

3. When the mixture comes to a boil and thickens, remove from the
heat. Stir in the butter and vanilla, mixing until the butter is
completely blended in. Pour into a heat-proof container and place
a piece of plastic wrap directly on the surface to prevent a skin
from forming. Refrigerate until chilled before using.



Pastry Cream