Use this recipe to make our Fruit Tartlets.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, April 2000
- 1 cup milk
- 1/2 vanilla bean, split lengthwise, seeds scraped
- 1/4 cup plus 1 tablespoon sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 1 teaspoon unsalted butter
In a saucepan over high heat, scald milk, vanilla bean and seeds, and 1/4 cup sugar.
In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined.
Remove vanilla bean from milk. Whisk half the hot milk into egg-yolk mixture. Combine with remaining hot milk; slowly bring to a boil. Continue whisking until thick, about 30 seconds. Transfer pastry cream to a bowl. Rub top with butter to prevent a skin from forming. Cover with plastic wrap, and let cool completely.