|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
Combine first 3 ingredients in a heavy saucepan, stirring until cornstarch is blended.
Stir in milk.
Cook over low heat, stirring constantly, until mixture is thickened.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and stir in vanilla.
Cover filling with a sheet of wax paper, and chill thoroughly.
Gently fold whipped cream into chilled filling.