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6 ounces sugar<\/span><\/p>\n \u00c2\u00bc cup water<\/span><\/p>\n 2 cups milk<\/span><\/p>\n 1 \u00c2\u00bc ounce cornstarch<\/span><\/p>\n 1 large egg<\/span><\/p>\n 2 large egg yolks<\/span><\/p>\n \u00c2\u00bd ounce unsalted butter<\/span><\/p>\n 1 teaspoon vanilla extract<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Combine 5 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 8 to 10 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the milk. Return the pan to low heat and stir until smooth. Increase the heat to medium and heat to a simmer.\u00c2\u00a0 <\/span>Meanwhile, whisk together the cornstarch and remaining 1 ounce of sugar in a medium bowl. Whisk in the egg and yolks. Continue whisking while adding the hot caramel mixture in a thin stream. Transfer the mixture back to the saucepan and cook, whisking constantly, over medium heat for 2 to 3 minutes, or until it thickens and just comes to a boil. Immediately strain through a fine mesh sieve into a clean bowl and stir in the butter and vanilla. Press plastic wrap directly onto the surface and refrigerate.\u00c2\u00a0 <\/span>Makes about 2 \u00c2\u00bd cups. A delicious alternative to the usual vanilla pastry cream\u00e2\u20ac\u201dtry it in cream puffs, \u00c3\u00a9clairs, Napoleons, tarts, or between cake layers. For a light-as-air filling, fold in some whipped cream. Keeps for several days in the refrigerator. The plastic wrap pressed directly onto the surface of the pastry cream will prevent a skin from forming.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 6 ounces sugar \u00c2\u00bc cup water 2 cups milk 1 \u00c2\u00bc ounce cornstarch 1 large egg 2 large egg yolks \u00c2\u00bd ounce unsalted butter 1 teaspoon vanilla extract \u00c2\u00a0 Combine 5 ounces of the sugar and the water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 8 to 10 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is…<\/p>\n