Danish - Confectioners Cream Filling - cooking recipe

Ingredients

1 cup half-and-half or 1 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons sugar
1 large egg yolk
1 teaspoon vanilla

Preparation

Whisk half and half, cornstarch and sugar together in a small saucepan.
Bring to a boil, stirring constantly, until mixture thickens slightly.
Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper.
Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.
Scrape into bowl and cover with plastic against the surface to prevent skin from forming.
Chill.
Can be kept refrigerated for 3 days.