|Source||Chef Paul Lee|
A delicious cream that adds rich and decadent flavors to the most basic of pastry dishes.
3⁄4 cSugar (for part 1)
1 qMilk (for part 1)
3 ozButter (for part 1)
1⁄2 cFlour (for part 2)
1⁄4 cCorn starch (for part 2)
1⁄4 cSugar (for part 2)
2Eggs (for part 3, whole, with egg yolks)
2 tVanilla (for part 3)
1⁄2 cCream (for part 3, heavy)
- Combine part #1 in a heavy bottomed sauce pot that will hold at least 3 quarts. Heat to a simmer.
- Blend parts #2 and #3 and combine. Whisk to a smooth paste.
- When part #1 begins to steam, ladle out 2 cups, one at a time, and whisk into parts #2 and #3 to temper.
- Whisk the tempered mixture back into the sauce pot. Heat to a boil, stirring constantly, making sure there is nothing congealed in the bottom corners. Boil at least 5 minutes to set the starch.
- Transfer to a shallow pan to cool. Cover with plastic wrap to prevent a ‘skin’ from forming.
- This recipe is for ‘set’ pies. If a creamier, softer texture is desired, reduce cornstarch to 3 T.