PASTRY CRÈME

   2½ cups low-fat milk (1%)

   ½ cup sugar

   pinch salt

   3 tablespoons cornstarch

   1 teaspoon pure vanilla extract

   2 large eggs

   2 large egg yolks

   2-oz sweet butter

In a bowl whisk the eggs & egg yolks together

Mix the sugar, salt & cornstarch together and add to the eggs

In a heavy sauce pan, scald the milk

Temper the eggs mixture by pouring ½ of the hot milk into the eggs, whisking while adding the milk

Return the egg/milk mixture to the sauce pan and over medium-high heat, whisk until the mixture until it thickens (careful not to burn)

Off heat add the butter & whisk until melted, add vanilla extract

Strain mixture

Cover with plastic wrap, just touching the surface of the pastry crème, so not to form a film

Refrigerate until cooled completely before using

Refrigerated pastry crème (covered) for about 1 week

Use in pies, pastries, napoleons & other desserts

Yields about 3 cups