INGREDIENTS

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 BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A38 Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A38 Posted to MC-Recipe
Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

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