Pastry Cream

Servings: 2 1/2 cups

Ingredients:
2 cups milk
2/3 cup sugar
6 egg yolks
4 tablespoons cornstarch
2 teaspoons vanilla extract

1. Pour milk into a 4-cup glass measuring cup.
2. Microwave on HIGH for 4:30-5:00 or until boiling.
3. Cover with foil to keep warm.
4. In a 3 quart mixer bowl, beat sugar, and egg yolks at high speed until very thick and lemon colored, about 5:00, scraping sides occasionally.
5. Stir in cornstarch.
6. While beating constantly at medium speed, slowly pour in hot milk.
7. Microwave on HIGH for 5:00-5:30 or until bubbly and very thick, whisking till smooth every 30 seconds.(Mixture will become very thick before it bubbles.)
8. Stir in vanilla extract.
9. Cover surface of pudding with plastic wrap or waxed paper.
10. Cool to room temperature, then cover and refrigerate.
11. Stir before using as a filling for pies and pastries or Raspberry Cream Cups.