"Where's the Cream Filling?" Custard
milk (at least 2%)
butter or margarine (i've used both so its just a matter of preference)
vanilla extract (don't use the imitation stuff and i usually add 2-3 extra drops)
1Stir together the sugar and cornstarch in a medium saucepan til evenly mixed. Set the stove temp to low.
2Measure the milk into a 2 cup measure and drop in the egg yolks, whisk until evenly mixed. Slowly pour the milk into the pan stirring to mix thoroughly.
3Continue to heat over low heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for 1 minute.
4Remove from heat and stir in the vanilla and butter. Cover; refrigerate until cold.
5*note - Use plastic wrap to cover and press it onto the top of the custard to avoid forming a crust as it cools. Sometimes I even stir it a few times as its cooling.
Originally Posted: Wed, Dec 15, 2010