1/3 c. sugar
3 1/2 tbsp. cornstarch or 6 tbsp. flour
1 tsp. vanilla
6 lightly beaten egg yolks
2 c. milk

1. Mix sugar, cornstarch and egg yolks in a saucepan. Scald the milk and pour it gradually over the egg yolk mixture, stirring rapidly with a wire whisk.

2. Cook over low heat or in a double boiler, stirring rapidly with the whisk, until the mixture is thickened and smooth. Do not allow the pastry cream to boil. Cool and stir in the vanilla.