- 1 quart milk
- 4 Tbs. cornstarch
- 2 eggs
- 1 tsp. vanilla
- 4 Tbs. butter
- 1 cup sugar
In a saucepan over medium-high heat, combine the remaining milk with the butter and sugar and bring it to a boil.
Whisk the reserved cornstarch-milk-egg mixture into the boiling milk. Continue whisking energetically until it returns to a boil and thickens. Remove from the heat, and keep whisking for another minute.
It is very important to cool the mixture as rapidly as possible. The best method is to spread it out on a clean metal sheet pan, cover it with plastic wrap, and put it into the coldest part of the refrigerator. Keep refrigerated until ready to use, but don't freeze it.