Vanilla Custard -- Emily Smith

4 cups milk---warm in big sauce pan

Whip together separately, then add to milk :

12 egg yolks

1 ½ cups sugar

8 T cornstarch

1 Teaspoon Vanilla

Stir over medium-high heat until thick. Thickens quite rapidly! Stir stir stir! Spread on cookie sheet and let cool.

Whip 2 Cups Heavy Whipping Cream, fold into custard once cool.

May be used for various recipe -- posted on this blog:
Éclair's
Banana Cream Pie
Coconut Cream Pie
Fruit Tort