- 2 quarts Half-and-half
- 1 Vanilla Bean
- 16 Egg Yolks
- 1 pound Sugar
- 3 ¾ ounces Corn Starch
ingredients
directions
1. This is a very rich pastry cream that can be cooked on direct heat (advanced) or in the tilt kettle steam jacket. Place the half-and-half and vanilla bean in a thick bottom sauce pan and bring to boil. |
2. In a separate moon bowl, combine sugar and yolks and whisk together until ribbony. Whisk in the corn starch carefully. |
3. When mixture is very hot or even begins to boil, temper some of the hot liquid (1 cup or so) into the liaison and whisk while adding. Then return the tempered mixture back to a boiling liquid. Continue to stir vigorously until the mixture thickens and comes back to boil. Allow to simmer another minute or so while still stirring. |
4. Remove from the heat and place in a large moon bowl to cool. Allow to cool to 160 F and place in pie shells (blind baked pie shells). Yeild: 3 pies. |
Keywords
pastries1, gnvdc
