Vanilla Pastry Cream

Angelica Coral

2 cups milk

¼ cup white sugar

2 egg yolks

1 egg

¼ cup cornstarch

⅓ cup white sugar

2 tbsp butter

1 tsp vanilla extract

In a heavy saucepan, stir together the milk, and ¼ cup sugar. Bring to a boil over medium heat.

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 back to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.

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 and ready to use.

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