Pastry Cream

Instructions

• Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
• Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
• Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook. Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
• When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended. Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.