Vanilla or Chocolate Pastry Cream

2 1/4 C milk 4 large egg yolks 2/3 C sugar 1/4 C corn starch 1/4 C flour 2 tsp. vanilla extract

Makes 2 3/4 Cups In a medium saucepan, heat 2 cups milk to boiling. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. Whisk in cornstarch and flour until smooth. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes. Remove from heat and stir in vanilla (and melted chocolate if you're making a chocolate pastry cream) or other flavorings. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.