recipe makes about 3 cups of pastry cream.
c milk, scalded
a heavy saucepan, whisk the sugar, cornstarch and yolks together.
While whisking, gradually add in the milk, whisking rapidly. Cook
over low heat until the mixture is thickened and smooth; use a
wire whisk for this. Don't let pastry cream come to a full boil.
Cool and add in the vanilla.
Good basic recipe. Adapted from:
Claiborne, Craig. The New York Times Cook Book: Revised Edition.
New York: Harper, 1990.
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