Pastry Cream Filling
1 egg yolk
1 1/4 ounces sugar
1/2 ounce cornstarch
5 ounces milk
1/2 vanilla bean
1 tablespoon kirsch
|
Place egg yolk, half of sugar and cornstarch in stainless steel bowl. Add one-third of
milk; combine. Mixture should be smooth. Place remaining milk in saucepan; sprinkle in
remaining sugar. Do not stir. Add vanilla bean; heat to boiling. Remove from heat. Remove
vanilla bean. Whisk together with egg yolk mixture. Place in saucepan; heat to boiling.
Reduce heat; simmer for 2 to 3 minutes. Remove from heat; sprinkle with small amount of
sugar to prevent skin from forming. Let cool. Place in mixing bowl; beat until smooth
using wire whisk. Add kirsch.
|
