4 large egg yolks
1/4 cup sugar
pinch of salt
1 cup milk
2 tablespoons cornstarch
1 tablespoon real vanilla extract
1 tablespoon butter
1/2 cup heavy whipping cream
In batter bowl, whisk together the egg yolks, sugar, and salt. Whisk in
the milk and cornstarch. Microwave on high 1 minute, whisk well. Repeat
this procedure for several minutes, until mixture has thickened,
whisking well after each minute. Do not overcook. Add vanilla and
butter. Place a piece of Stretch-Tite directly over the surface of the
hot mixture. Refrigerate until completely cooled. Whip the cream and
gently blend into the cooled pastry cream. Use with fruits for tart
fillings, as well as for tucking into cream puffs.
