2 TBSP cornstarch
1/3 cup sugar
1/8 tsp salt
2 egg yolks,
slightly beaten
2 cups milk
2 TBSP butter, softened
2 tsp vanilla
1. Mix sugar,
cornstarch and salt in 2 quart saucepan. Slowly
stir in milk
2. Cook over
medium heat, stir continuously until thickens and
boiling.
3. Boil and
stir for one minute.
4. Stir half of
the hot mixture into the egg yolks.
5. Stir egg
yolk mixture into the remaining mixture in saucepan.
Boil and stir for 1 minute.
6. Remove from
heat and stir in butter and vanilla.
8. Cover and
chill in refrigerator for at least 2 hours before
serving
NOTE: Top with whip
cream or serve as is.
