1 pint Milk
1/2 Vanilla bean, seeded
2 ounces Cornstarch
8 ounces Granulated sugar
1/8 teaspoon Salt
2 Whole eggs
4 Egg yolks
2 fluid ounces Orange Muscat wine
12 fluid ounces Heavy cream, cold
Servings: 10
1. Reserve 2 fluid ounces (60 milliliters) of the milk. Place the remaining milk in a saucepot and add the vanilla bean and its seeds. Scald the milk.
2. Combine the cornstarch with 7 ounces (210 grams) of the sugar, the salt and the reserved milk and whisk until smooth. Add the eggs and yolks and mix until they are incorporated and the mixture is smooth.
3. Temper the cornstarch mixture with some of the scalded milk and return the mixture to the saucepot with the remaining milk. Whisk and cook over medium heat until the mixture has thickened and begins to boil.
4. Remove the pastry cream from the heat and pour into a hotel pan. Lay plastic wrap over the surface of the pastry cream and refrigerate until completely cold.
5. Whip the chilled pastry cream until smooth, approximately 1 minute. Add the wine and whip to combine.
6. Whip the heavy cream with the remaining sugar to stiff peaks. Combine the whipped pastry cream and the whipped cream and whip together, scraping down the bowl as necessary. Refrigerate until ready to use.
Servings: 10
1/2 Vanilla bean, seeded
2 ounces Cornstarch
8 ounces Granulated sugar
1/8 teaspoon Salt
2 Whole eggs
4 Egg yolks
2 fluid ounces Orange Muscat wine
12 fluid ounces Heavy cream, cold
Servings: 10
1. Reserve 2 fluid ounces (60 milliliters) of the milk. Place the remaining milk in a saucepot and add the vanilla bean and its seeds. Scald the milk.
2. Combine the cornstarch with 7 ounces (210 grams) of the sugar, the salt and the reserved milk and whisk until smooth. Add the eggs and yolks and mix until they are incorporated and the mixture is smooth.
3. Temper the cornstarch mixture with some of the scalded milk and return the mixture to the saucepot with the remaining milk. Whisk and cook over medium heat until the mixture has thickened and begins to boil.
4. Remove the pastry cream from the heat and pour into a hotel pan. Lay plastic wrap over the surface of the pastry cream and refrigerate until completely cold.
5. Whip the chilled pastry cream until smooth, approximately 1 minute. Add the wine and whip to combine.
6. Whip the heavy cream with the remaining sugar to stiff peaks. Combine the whipped pastry cream and the whipped cream and whip together, scraping down the bowl as necessary. Refrigerate until ready to use.
Servings: 10
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