• 1 cup sugar
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 6 tablespoons butter
  • 2 eggs plus 4 egg yolks, beaten
  • 2 teaspoons vanilla
 In an 8 cup Pyrex measuring cup: stir together the sugar and water.  Cover tightly with plastic wrap and cook on high in the microwave oven for 8 to 10 minutes or until mixture is dark caramel colored.  CAREFULLY remove the plastic and gently stir in the cream.  Return to the microwave and cook on high for 3 minutes.  Whisk the cornstarch into 1/4 cup of the milk, then add the remaining milk and stir, along with butter,  into the hot mixture. Return to the microwave and cook, uncovered for 2 minutes.  Remove and stir in the eggs. Cook 2 more minutes.Process in the food processor to make the mixture smooth.Pour into a baked pie crust and chill.  Top with whipped cream to serve.