Pastry Cream

Directions

1. 1
   Whisk the cornstarch in a little bit of the milk.
2. 2
   Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat.
3. 3
   Whisk the eggs and egg yolks with the cornstarch.
4. 4
   Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.
5. 5
   Then pour the egg mixture into the saucepan with the rest of the milk.
6. 6
   Constantly whisking, cook until it comes to a boil and thickens.
7. 7
   Remove from heat and whisk in butter and vanilla extract.
8. 8
   Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.