Pastry Cream
This recipe makes about 3 cups of pastry cream.

In a heavy saucepan, whisk the sugar, cornstarch and yolks together. While whisking, gradually add in the milk, whisking rapidly. Cook over low heat until the mixture is thickened and smooth; use a wire whisk for this. Don't let pastry cream come to a full boil. Cool and add in the vanilla.

Notes:
Good basic recipe. Adapted from:
Claiborne, Craig. The New York Times Cook Book: Revised Edition. New York: Harper, 1990.