Custard/Pastry Cream

By Brenda

Ingredients

• 2 c milk
• 1/4 c wh. sugar
• 2 egg yolks
• 1 egg
• 1/4 c cornstarch
• 1/3 c wh. sugar
• 2 T butter
• 1 t vanilla

Preparation

Step 1

In heavy saucepan, combine milk & 1/4 c sugar. Bring to boil over medium heat.
In medium bowl, whisk together egg yolks & egg. Stir together remaining sugar & cornstarch, then stir into eggs until smooth. When milk begins to boil, slowly drizzle into egg mixture, stirring all the time so eggs don't curdle. Return to saucepan and SLOWLY bring to boil, stirring constantly. (Once it is almost at a aboil, it thickens very quickly).
Once thickened, remove from heat and stir in butter & vanilla. Cool in covered container to prevent skim from forming.