Recipe - Caramel Pastry Cream

One fourth cup Cornstarch
One half cup Granulated sugar
4 Egg yolks
2 cup Milk
One half cup Granulated sugar
2 tablespoon Water
1 Plump vanilla bean; split
lengthwise and seeds
scraped out with a small
spoon

Place the cornstarch and One fourth cup sugar in a medium bowl and mix together
well; add egg yolks and mix until a paste is formed. Stir in One half cup milk.
Place remaining One fourth cup sugar and water in a small heavy pot and stir to
combine. Cook over medium heat, swirling the pan occasionally but not
stirring, until sugar turns a medium amber. Carefully pour in remaining
milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a
simmer then pour hot mixture over mixture in bowl, whisking constantly.
Pour back into saucepan. Cook over moderate heat, stirring constantly,
until smooth and thick. Remove from heat and stir an additional minute.
Transfer to a bowl. Cover with buttered parchment or plastic wrap touching
top of cream to avoid skin formation. Chill a minimum of 2 hours or as long
as 2 days. Yield: about 2 One half cups Copyright, 1996, TV FOOD NETWORK, G.P.,
All Rights Reserved 10/23/96 SHOW
Recipe By : TOO HOT TAMALES SHOW #TH6299

Posted to MCRecipe Digest V1 #275

Date: Sun, 03 Nov 1996 09:27:02 0600

From: Pat Asher asher@mcs.com