Rich Pastry Cream

 Rich pastry cream

½ cup flour sifted

½ cup sugar

¼ teaspoon salt

2 cups milk

3 eggs slightly beaten

1½ teaspoon vanilla 

1 teaspoon butter

½ cup heavy cream

Combine flour, sugar and salt in a saucepan. Add milk slowly; stir until blended. Cook over medium heat, stirring constantly, until thickened and bubbly; cook 2 minutes longer. Beat half the hot mixture into eggs; stir into mixture in saucepan; cook 1 minute longer or until bubbly, stirring constantly. Remove from heat; stir in vanilla and butter. Place a piece of wax paper directly on top of hot pastry cream to prevent skin from forming; cool. Fold in whipped cream; chill. Makes about 4 cups.