Ingredients:

2/3 cup sugar 3 tblsp cornstarch 1/4 tsp salt Add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 89 minutes, stirring every 2 min until the stuff is smooth and thickened.

Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy.

Add:

1 tblsp butter 1 tsp vanilla extract 1 tsp almond extract (optionally, for extra flavor)

Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm.

This is my mom's creampuff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish black flecks throughout your pudding, which will do absolutely nothing for the texture.