Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Cornstarch
1/2 c Granulated sugar
4 Egg yolks
2 c Milk
1/2 c Granulated sugar
2 tb Water
1 Plump vanilla bean, split
Lengthwise and seeds scraped
Out with a small
Spoon

Place the cornstarch and 1/4 cup sugar in a medium bowl and mix
together well; add egg yolks and mix until a paste is formed. Stir in
1/2 cup milk. Place remaining 1/4 cup sugar and water in a small
heavy pot and stir to combine. Cook over medium heat, swirling the
pan occasionally but not stirring, until sugar turns a medium amber.
Carefully pour in remaining milk and stir until smooth, Stir in
vanilla seeds. Bring mixture back to a simmer then pour hot mixture
over mixture in bowl, whisking constantly. Pour back into saucepan.
Cook over moderate heat, stirring constantly, until smooth and thick.
Remove from heat and stir an additional minute. Transfer to a bowl.
Cover with buttered parchment or plastic wrap touching top of cream
to avoid skin formation. Chill a minimum of 2 hours or as long as 2
days.

Yield: about 2 1/2 cups

TOO HOT TAMALES SHOW #TH6299

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