Vanilla Cream
-------------

NOTE:  this pudding works very well for dessert or
as filling for a cream pie

1-1/2 c. sugar
1/2 c. plus 2 T. cornstarch
1/4 t. salt
6 egg yolks
3 c. skim milk
3 c. 2% milk
4 T. butter or margarine
2 T. vanilla

Combine sugar, cornstarch, and salt in heavy, medium-size saucepan.  Whisk
together egg yolks and milk; gradually add to sugar mixture.  Whisk until
smooth.

Bring to a boil over medium heat, whisking constantly.  Boil, whisking 
constantly, ONLY 1 MINUTE.  Remove from heat; whisk in butter and vanilla.
Pour into a bowl; place plastic wrap direclty over warm pudding.  Cool 30
minutes.  Chill 2 hours or overnight in refrigerator.

Yield:  6 servings