Créme Patisserie (Pastry Cream) Recipe

In saucepan, dissolve sugar in the cream and bring to boil. Beat yolks and eggs in bowl. Add cornstarch and sugar; beat until smooth. Temper egg mixture by slowly mixing hot cream mixture in. Return mixture to heat and bring to boil. When thickens, remove from heat; stir in butter and vanilla. Transfer to bowl and press plastic wrap onto surface. Chill in ice bath; then refrigerator for 4 hours.