In saucepan combine 1 cup of sugar, dash of salt, 2 tbs cornstarch. Slowly add 2 cups milk, stir until smooth. Over medium heat stir and cook until thick and bubbly. Boil 1 min. Remove from heat; stir in little hot mixture into 6 slightly beaten egg yolks. Mix well. Pour back into pan. Stirring bring back to boil. Pour into bowl; add 2 tbs vanilla. Put waxed paper on surface. Chill. Whip ½ cup heavy cream. Gently fold into pastry cream.
***(Mom would sometimes cut the cooked puff pastry up into bars and then she would fill the layers and decorate the top. I guess that may have been easier then cutting the bars after filling pastry with cream.)
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