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Published: Tuesday, 2/10/2009

Pastry Cream

1 cup milk

teaspoon vanilla

cup sugar plus 1 tablespoon

3 egg yolks

1 tablespoon flour

1 tablespoon cornstarch

1 teaspoon butter

Combine milk, vanilla, and cup sugar in a saucepan and heat until sugar dissolves. In a bowl, beat egg yolks with remaining sugar until thick. Sprinkle flour and cornstarch into mixture and continue beating until well-mixed. Beat half the hot milk into the yolk mixture. Return it to the remaining hot milk and bring to a boil very quickly, whisking to prevent scorching. Remove from heat and pour into a bowl to cool. Rub top of creme with butter to prevent a skin from forming. Cover with plastic wrap and cool completely.

Yield: 1 cup

Source: Colleen Demsey, Manhattan s Restaurant



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