This is a very thick pastry cream, ideal for eclairs.
Bring one cup of milk to a simmer.
Set aside and gradually add it to the following:
Beat and whip until thick, ribbony and yellow:
1/3 cup sugar
2 T. cornstarch
Add milk gradually in double boiler for 2-3 minutes until thickened.
Cool and add flavoring, e.g. 1 tsp. vanilla or 1 T. Grand Marnier
Top eclairs with a chocolate or coffee glaze.
Use as a filling for a fancy cake or for eclairs..