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Recipe Name: Vanilla Bean Pastry Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 1

3 Cup(s) Milk
Seeds scraped from one
Vanilla bean
8 Yolks
3/4 Cup(s) Sugar
6 Tablespoon(s) Cornstarch
2 Tablespoon(s) Butter, softened
In a 3 quart saucepot combine the milk and vanilla bean seeds.
Combinethe yolks and sugar in the bowl of a standing mixer fitted with
thewhisk attachment. Sift the cornstarch onto a piece of wax or
parchmentpaper.Scald the milk. Meanwhile, beat the yolks and sugar
until they lightenin color. Remove the bowl from the mixer and stir in
the cornstarch.Pour about 1/3 of the hot milk into the egg mixture,
whiskingcontinuously to incorporate. Whisk the tempered egg mixture
back intothe remaining hot milk, and place the pot back on the heat.
Cook onmedium high heat, stirring constantly but gently with the whisk,
untilthe mixture comes to the boil. Reduce heat and let it boil for
about 30seconds, stirring constantly. Remove from heat and gently whisk
in thebutter. Strain the pastry cream into a bowl, place plastic wrap
rightdown on the surface, and chill completely. This can be made up to
3 daysahead.Yield: about 3 1/2 cups BAKERS' DOZEN PEGGY CULLEN SHOW
#BD1A38Copyright, 1996, TV FOOD NETWORK, G.P., All Rights ReservedMC
Format by Gail Shermeyer, 4paws@netrax.netRecipe by: BAKERS' DOZEN
PEGGY CULLEN SHOW #BD1A38 Posted to MC-RecipeDigest V1 #511 by (Shermeyer-Gail) on Mar 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1761
Calories From Fat: 648
Total Fat: 72.8g
Cholesterol: 1560.5mg
Sodium: 416.7mg
Potassium: 1180.8mg
Carbohydrates: 233.7g
Fiber: <1g
Sugar: 187.5g
Protein: 45.6g

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