|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 evenly 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 waxed paper, and chill thoroughly.
Gently fold whipped cream into chilled filling.