1 1/4 cups (310 ml) milk

3 tablespoons (45 ml) sugar

1 teaspoon (5 ml) cornstarch

2 egg yolks

1 teaspoon (5 ml) vanilla extract

In a microwave-safe bowl, microwave the milk on maximum power for 2 minutes.

In another bowl, mix together the sugar and cornstarch. Whisk in the egg yolks. Gradually whisk in the hot milk. Microwave on medium power, pausing and stirring every minute, until the cream has thickened enough to coat the back of a spoon, about 4 minutes. Add the vanilla. Let cool. Cover and refrigerate until thoroughly chilled, about 2 hours.

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