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Calvados Pastry Cream
Preparation info
- Yield: approximately
2 pounds
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
1 pint 480 ml 1 3
Method
- Place the milk in a thick-bottomed saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to the scalding point.
- Keeping an eye on the milk, whisk together the sugar and cornstarch in a bowl. Gradually whisk in the eggs, followed by the Calvados; continue mixing until smooth.
- Slo
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