Pastry Cream

Yields: 1 1/2 cups
1/2 c. sugar
dash salt
1 T. cornstarch
1 c. light cream/milk
3 egg yolks, slightly beaten.
1 t. vanilla
1/4 c. heavy cream.
DIRECTIONS:
In heavy saucepan, combine sugar, salt & cornstarch. Gradually add cream, stirring until smooth. Over medium heat, cook, stirring with a wire whisk/wooden spoon until mixture is thick & bubbly. Boil 1 minute. stirring. Remove from heat; stir a little hot mixture into egg yolks, mixing well. Pour back into saucepan. Bring back to boiling, stirring. Pour into small bowl; stir in vanilla. Place sheet of wax paper directly on the surface of filling. Refrigerate until chilled. Whip cream until stiff. Add to pastry cream; beat with rotary beater until smooth.