| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Milk |
| 3 |
tb |
Sugar |
|
|
Vanilla bean scraped |
| 3 |
|
Yolks |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Butter |
| 1 |
tb |
Poppy seeds |
| 2 |
|
Zested lemons |
| 1 |
c |
Cream whipped |
INSTRUCTIONS
Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks
with cornstarch until smooth in small bowl. Temper hot milk into yolks and
return to the pot cooking until it begins to "burble", stirring all the
while. Remove immediately from pot. Finish with butter and cool. Add seeds
and zest to pastry cream. Fold in whipped cream. Top puddings with large
dollop of poppy cream and a poppy tuile. The pudding is layered. The top is
a fluffy cake like thing with a lemon custard bottom.
Yield: 8 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Ann Michele Andrews, Pastry Chef of Judson
Grill, NYC
Recipe by: IN FOOD TODAY SHOW #INB269
Converted by MM_Buster v2.0l.
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