Danish Confectioners Cream Filling

Source: baking with julia""

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.

half-and-half, cornstarch, sugar, egg yolk, vanilla