In a saucepan off the heat, whisk together the sugar and
cornstarch. Stir in the egg yolks and vanilla. Whisk in the
warm milk. Stir over medium heat until the first sign of a boil.
Strain, if needed. Pour into a bowl, cover with a sheet of plastic
wrap directly on the surface of the cream and refrigerate until
completely chilled.
Whipped Cream
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