Caramel Pastry Cream
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Caramel Pastry Cream
  Creams  
Last updated 6/12/2012 12:58:58 AM. Recipe ID 21828. Report a problem with this recipe.
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      Title: Caramel pastry cream
 Categories: Hot
      Yield: 4 Servings
 
    1/4 c  Cornstarch
    1/2 c  Granulated sugar
      4    Egg yolks
      2 c  Milk
    1/2 c  Granulated sugar
      2 tb 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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Recipe ID 21828 (Apr 03, 2005)

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