1 ¼ Cup milk
2 Tablespoons cornstarch
OR 4 Tablespoons flour
¼ Cup sugar
2 egg yolks
½ teaspoons vanilla

Combine sugar and cornstarch. Stir in milk and cook over medium high heat until sugar dissolves and is thickened (approximately 12 minutes). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients. Fill empanadas and bake for 15 – 17 minutes until dough is golden brown.