Pastry Cream - Creme Patissiere

Categories: Dujour12
Yield: 3 servings

2 c Milk
1/2 c Granulated sugar
4 lg Egg yolks
1/4 c Cornstarch
1/4 ts Salt
1/2 ts Vanilla

Bring 1 1/2 cups of the milk and the granulates sugar to a boil in a
saucepan. While the milk is heating, in a separate bowl, mix together the
cornstarch and remaining 1/2 cup of milk. Add the egg yolks, salt and
vanilla. Stir until blended. When the milk is almost boiling, add a few
large spoons of hot milk to the egg yolk mixture to "temper" it. Keeping
the milk at a low boil on the stove, slowly add the tempered yolk mixture
to the milk stirring constantly. The mixture will begin to thicken as you
are stirring. When entire yolk mixture is incorporated into the boiling
milk, and the mixture is thick, remove from heat. Pour into bowl or
container to cool. Dot with a little butter while still hot to prevent a
skin from forming. Refrigerate until ready to use.

Busted and entered for you by: Bill Webster

CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9176

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