Building a better pastry

Saint Joseph's Day Pastries
Custard Filling

• 2 tablespoons of butter
• 4 tablespoons Corn Starch (1/4 cup)
  
• 2 cups of milk
• 2 eggs
• 1+1/2 teaspoon almond extract

Separate two eggs and reserve yolks in a small bowl.

Gently melt butter and then remove from burner. Add corn starch
and mix to make a paste.

Return paste mixture to the burner, add milk slowly and whisk to avoid lumping. Use a low or medium low setting to heat milk mixture and lower the setting as this thickens (over a few minutes). Let mixture thicken and bubble while mixing with a whisk. Take pot off burner and spoon some of the pudding into the bowl with egg yokes and mix. Add more pudding, mix and add the yolk pudding to the pot and heat gentle while continuing to mix the pot.

Remove pot from burner, add almond extract, mix, and empty into a serving bowl to cool.

Spoon mixture into St. Joseph's Day Pastries.