Pastry Cream

1. 1

   In a medium saucepan over moderate heat, stir together 1 1/2 c milk1/2 cup sugar, salt and vanilla, bring to a boil.

2. 2

   In a bowl, combine remaining 1/2 cup milk, 1/4 cup sugar and cornstarch and mix well. Whisk in the egg yolks.

3. 3

   Temper the yolk mixture. Add back to the pan and bring to a boil, continue to boil for 5-7 minutes stirring vigorously. Remove from heat and add the butter. Chill.

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