boston cream pie

Use either a plain cake or a white cake as a foundation, with the following cream filling:

2 c. milk
2 egg yolks
1 pinch salt
1/3 c. sugar
2 Tbs corn starch
1 tsp vanilla

Scald milk in top of double boiler.  Mix corn starch, sugar, salt.  Mix with egg yolks.  Beat well, add milk gradually - return to double boiler and cook until it thickens.  Take some of the cake out of each side (when split) and put in the filling.  Top with whip cream.