Panelope's Pastries #63

Creamy Vanilla Pastry

Ingredients

one cup whole milk
one cup heavy cream
half vanilla bean
four large egg yolks
half cup sugar
three tablespoons cornstarch
half teaspoon fine salt or table salt

Instructions:

Heaten up the milk and cream in a medium saucepan over medium-low heat till it begins to simmer. Put vanilla bean pod and seeds; let sit off the heat, wrapped, thirty minutes.

Lay plastic wrap against surface of custard to keep a skin from forming. Chill at least three hours and up to four days.

Beat cold custard to smoothen it, then spread or pipe into tart shells and top with fruit.

Yummy!
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