| | Directions | | 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. |
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| Ingredients | | - |  | 4 ounces sugar |
| - | | 1 quart half and half |
| - | | 4 egg yolks |
| - | | 2 whole eggs |
| - | | 2 1/4 ounces cornstarch |
| - | | 4 ounces sugar |
| - | | 2 ounces Butter |
| - | | 1 tablespoon vanilla extract |
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