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Servings Per Recipe: 1
Amount Per Serving
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Bring the milk to a simmer with the vanilla. Whisk together the sugar, egg, egg yolks, and cornstarch until smooth and pale.
When the milk comes to a simmer, stir half of the hot milk into the egg mixture.
Return the mixture to the saucepan with the rest ofthe milk and stir over medium heat...
...until the mixture boils and thickens.
To loosen pastry cream that has gotten stiff in the refrigerator, beat with a whisk.
To lighten the pastry cream with whipped cream, whisk in about one-fourth of the whipped cream, then whip in the rest of the whipped cream.
To lighten the pastry cream with Italian meringue, whisk about one-third of the Italian meringue into the pastry cream, then whisk in the rest. Then stir in the flavoring (if any).
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