VANILLA Creme

PATISSIERE
Ingredients continuing whisking.
1 c.
2 T.
whole milk
cornstarch 4 Continue whisking (this is important –
you do not want the eggs to solidify/
6 T. sugar cook) until the cream thickens and comes
1 large egg to a boil. Remove from heat and beat in
2 large egg yolks the butter and vanilla.
2 T. unsalted butter
1t. vanilla 5 Pour cream into a stainless steel/ceramic
bowl. Press plastic wrap firmly against the
surface. Chill immediately and until ready
Directions to use.
1 Dissolve cornstarch in ¼ c. of milk.
Combine the remaining milk with the Variations
sugar in a saucepan; bring to boil; re-
move from heat. •Chocolate - boil ¼ c. milk, then add 3 oz.
semi-sweet chocolate chips, mix until smooth.
2 Beat the whole egg, then the yolks
into the cornstarch mixture. Pour 1/3 •Coffee - dissolve 1½ t. espresso powder in 1 ½
t. water.
of boiling milk into the egg mixture,
whisking constantly so that the eggs •Strawberry - 1/3 c. strawberry glaze or
do not begin to cook. strawberry puree.

3 Return the remaining milk to boil. Pour

in the hot egg mixture in a stream,
Whisk additions with butter and vanilla.

RECIPE Nick Malgieri Tastes OBL

CREDIT Kump’s Baking School; Manhattan, NY OnTrial G