| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
|
|
Seeds scraped from one vanilla bean |
| 8 |
|
Yolks |
| 3/4 |
c |
Sugar |
| 6 |
tb |
Cornstarch |
| 2 |
tb |
Butter; softened |
INSTRUCTIONS
In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the
yolks and sugar in the bowl of a standing mixer fitted with the whisk
attachment. Sift the cornstarch onto a piece of wax or parchment paper.
Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in
color. Remove the bowl from the mixer and stir in the cornstarch. Pour
about 1/3 of the hot milk into the egg mixture, whisking continuously to
incorporate. Whisk the tempered egg mixture back into the remaining hot
milk, and place the pot back on the heat. Cook on medium high heat,
stirring constantly but gently with the whisk, until the mixture comes to
the boil. Reduce heat and let it boil for about 30 seconds, stirring
constantly. Remove from heat and gently whisk in the butter. Strain the
pastry cream into a bowl, place plastic wrap right down on the surface, and
chill completely. This can be made up to 3 days ahead. Yield: about 3 1/2
cups
Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A38
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:39:42 -0600
From: Jackie Bordelon <jbord@premier.net>
A Message from our Provider:
“God grades on the cross, not the curve.”