Pastry Cream

• 8 egg yolks
• 1 1/2 cups rich milk
• 1/2 cup sugar

1. Blend the egg yolks, milk, and sugar and cook in the top of a double boiler over hot (not boiling) water, stirring constantly.
2. As soon as the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool.
3. Do not overcook or it will curdle.

egg yolks, rich milk, sugar

Taken from www.epicurious.com/recipes/food/views/pastry-cream-101494 (may not work)