1 cup milk
teaspoon vanilla
cup sugar plus 1 tablespoon
3 egg yolks
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon butter
Combine milk, vanilla, and cup sugar in a saucepan and heat until sugar dissolves. In a bowl, beat egg yolks with remaining sugar until thick. Sprinkle flour and cornstarch into mixture and continue beating until well-mixed. Beat half the hot milk into the yolk mixture. Return it to the remaining hot milk and bring to a boil very quickly, whisking to prevent scorching. Remove from heat and pour into a bowl to cool. Rub top of creme with butter to prevent a skin from forming. Cover with plastic wrap and cool completely.
Yield: 1 cup
Source: Colleen Demsey, Manhattan s Restaurant