Pastry Cream

Directions

Whisk the cornstarch in a little bit of the milk.

Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat. Whisk the eggs and egg yolks with the cornstarch.

Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.

Then pour the egg mixture into the saucepan with the rest of the milk.

Constantly whisking, cook until it comes to a boil and thickens. Remove from heat and whisk in butter and vanilla extract.

Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.