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 with the egg mixture 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.

**For a more custard-like pastry cream, replace 2 egg yolks plus 1 egg with 4 egg yolks.