Eclair Pastry Cream

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:

3 yolks
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..