Yield: 16 fl. oz



  1. Combine half of the milk with half of the sugar in a sauce pan. Bring it to a boil.
  2. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth.
  3. Temper the egg mixture into the hot milk and bring it to a full boil, stirring constantly.
  4. Remove it from the heat and stir in vanilla, butter and liquer(opt.)
  5. Transfer it to a clean container, place a piece of plastic wrap directly on the pastry cream, and let it thoroughly cool before use.