Pastry Cream

custard filling for Boston Cream Pie, cream puffs, eclairs, donuts, etc

2 c. milk
1 tsp vanilla
1/4 tsp salt
4 T. cornstarch
1/2 c. sugar
2 lg eggs
2 T. softened butter

In a small saucepan, bring milk, vanilla and salt to a simmer over med. low heat.
In a small mixing bowl, whisk together the eggs, sugar and cornstarch.  Slowly drizzle 1/3 cup of the hot milk mixture into the eggs , stirring constantly. ( this is called "tempering" the eggs).  Now slowly add the warm eggs to the hot milk in the pan, whisking constantly. Continue to cook over med. low heat until thick. 
Remove from heat and cool.  Pour pastry cream into a bowl, using a spatula to remove from the pan.  Lay a piece of plastic wrap directly over the surface of the pastry cream and place in the refrigerator to chill.