Use this delicious fruited pastry cream as a filling for cake, cream puffs, eclairs and Napoleons.

Pastry Cream with Fruit

4 large egg yolks
1/2 cup granulated sugar
1/4 cup sifted cornstarch
2 1/4 cups milk
2 peaches
3 tablespoons granulated sugar
2 tablespoons lemon juice

1. In a bowl, with an electric mixer on high speed, beat 4 egg yolks with 1/2 cup sugar until frothy.
2. Beat in sifted cornstarch. Stir in milk and cook over low heat, stirring constantly with a wooden spoon. When the custard has thickened, remove from the heat; beat until smooth. Pour into a medium bowl, cover with plastic wrap, and chill.
3. Blanch peaches in boiling water, peel, and pit. Slice into a bowl and sprinkle with 3 tablespoons sugar and lemon juice. Mash; add to the custard.

Makes about 3 1/2 cups.