Pastry Cream

In a heavy saucepan, stir together the milk and 1/4 cup of sugar.

Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg.

Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.

When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.

Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat.

Stir in the butter and vanilla, mixing until the butter is completely blended in.

Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming.

Refrigerate until chilled before using.