Caramel Pastry Cream
Source of Recipe
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1/4 Cup cornstarch
1/2 Cup granulated sugar
4 egg yolks
2 Cups milk
1/2 Cup granulated sugar
2 Tablespoons water
1 plump vanilla bean -- split lengthwise
and seeds scraped out with a small
spoon
Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together
well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.
Place remaining 1/4 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 1/2 cups
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