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Ingredients
- 2 tablespoons corn syrup
- 2 tablespoons fancy molasses
- 1/4 cup unsalted butter, cut into pieces
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon brandy
- 1 recipe Basic Vanilla Pastry Cream, divided into 2 (still warm)
- 1 recipe Caramel Pastry Cream, divided into 2
- 2 ounces bittersweet chocolate, chopped
- peanut butter, flaked sweetened coconut, chopped pistachios, sprinkles
Preparation
Step 1
Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
The pastry cream will keep up to 4 days refrigerated.
Makes about 1 ½ cups.