Ingredients :
480 ml or two cups whole milkDivide the 1/2 cup (100 g) of granulated sugar.one vanilla bean, or one tsp of extractFive huge yolks from eggs30 g or 1/4 cup cornstarchTwo tablespoons (30 grams) of finely chopped unsalted butter
Préparations :
The Key to the Ideal Pastry CreamThe New York Times Recipes: The Key to Perfect Pastry CreamGuidelinesGet the milk mixture ready.Half the granulated sugar (1/4 cup) and the whole milk should be combined in a medium pot.the vanilla bean’s seeds.
Add vanilla extract last, if using.After setting the pot on medium heat, carefully simmer the mixture. Stir from time to time tomake sure the sugar gets dissolved.Get the egg mixture ready.Whisk together the egg yolks, 1/4 cup of the remaining granulated sugar, and thecornstarch until the blend is creamy and light in hue. It will need two to three minutes.
Gently Warm the Eggs:
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