ingredients

  •  
    • 3 ½ cups Milk
    • ½ Vanilla Bean
  •  
    • 6 ounces Sugar
    • ½ teaspoon Salt
    • ¼ ounce Plain Gelatin
  •  
    • 1 ounce Butter
  •  
    • ½ cup Milk
    • 1 ½ ounces Cornstarch
  •  
    • ⅓ cup Egg Yolks

directions

1. In a thick bottom sauce pan, combine the milk and vanilla bean and begin heating. Dry blend the dry ingredients in the next stage whisk them into the warming milk. Add the butter. Bring this mixture to a boil.
2. In a separate bowl, make a slurry with the milk and starch. Add the egg yolks into the slurry. As the milk comes to a boil, gradually add the slurry and whisk constantly. Continue to whisk the mixture until the pastry cream thickens and returns to a boil. Continue to simmer the pasty cream another another minute, still stirring.
3. Remove from heat and immediately pour into a 2" 1/2 pan that has been sanitized. Sprinkle some sugar over the surface of the custard, allow the cream to cool for a few minutes and then cover with saran wrap.

Keywords

pastries1,final,gnvdc

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