French Custard

Sharon Carroll

3x for 15 cream puffs

1/2 cup whipping cream  (or 1 cup whipped)
1/3 cup sugar
1 Tbsp flour
1 Tbsp cornstarch
1/4 tsp salt
1 1/2 cup milk
1 beaten egg yolk
1 tsp vanilla

Directions:
Separate an egg yolk into a mug, beat it, then set aside.
In a medium saucepan, combine the sugar, flour, cornstarch, and salt. Gradually stir in the milk. Heat and stir until mixture thickens and boils. Stirring constantly, cook for 2-3 minutes longer.
Temper the egg yolk (Spoon a little bit of the hot mixture into the egg yolk and mix well.)
While whisking, add the egg yolk to the saucepan.
Stirring constantly, bring just to a boil. Remove from heat and add the vanilla.
Cover entire surface with plastic wrap, then cool.
When cooled, beat smooth then fold in the whipped cream.