2 tbsp. butter
1/4 c. cream corn starch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
1 tsp. vanilla

Melt butter. Blend in cream corn starch, sugar, and salt. Gradually add milk; heat to boiling over direct heat. Stir into slightly beaten egg yolks. Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups. Serve plain or with cream or as a filling for cream puffs, Boston cream pie, etc. If you wish to make chocolate custard (or pie) just melt 2 blocks of unsweetened chocolate with the butter.