Pastry Cream
- 3 egg yolks
- 1 1/2 tablespoons cornstarch or arrowroot
- 1 1/2 tablespoons honey
- 3/4 cup whole milk or half and half
- 1 tablespoon butter
- 1/4 teaspoon vanilla
Instructions:
- Beat the egg yolks with the cornstarch or arrowroot and honey in a heavy bottomed saucepan.
- In another saucepan, bring the milk or half and half to a boil. Pour hot milk over yolks, whisking constantly until smooth. Cook slowly over low heat, stirring constantly until thickened.
- Stir in butter and vanilla. Let it cool. Stir occasionally while it is cooling so a skin does not form on top. Cover with a piece of wax paper and refrigerate until needed.