Custard Cream

In 2-quart saucepan, combine half and half or light cream, sugar, cornstarch, salt and egg yolk.

Cook over medium heat, stirring constantly, until mixture coats a spoon well, about 15 minutes (mixture should be about 170° to 175°, but do not boil or it will curdle).

Remove custard from heat.

Stir in vanilla. Pour into bowl.

To keep skin from forming as custard cools, press plastic wrap directly onto surface of Custard Cream.