Recipe - Poppy Seed Cream

1 cup Milk
3 tablespoon Sugar
Vanilla bean scraped
3 Yolks
1 tablespoon Cornstarch
1 tablespoon Butter
1 tablespoon Poppy seeds
2 Zested lemons
1 cup Cream whipped

Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks
with cornstarch until smooth in small bowl. Temper hot milk into yolks and
return to the pot cooking until it begins to "burble", stirring all the
while. Remove immediately from pot. Finish with butter and cool. Add seeds
and zest to pastry cream. Fold in whipped cream. Top puddings with large
dollop of poppy cream and a poppy tuile. The pudding is layered. The top is
a fluffy cake like thing with a lemon custard bottom.

Yield: 8