Vanilla Pudding (CIA Baking & Pastry)
Bring to a boil:
340g milk
50g sugar
pinch salt
Whisk together, temper, and heat to a boil:
25g cornstarch
40g sugar
35g egg yolks [2]
115g milk
Stir in off-heat:
7g butter
1/2T vanilla [3/4tsp paste]
Much too sweet and also too thick. Like a too-sweet pastry cream. (Betty Crocker uses 66g sugar and 16g cornstarch--have to try that one next.) Overall, I'm not terribly impressed with this book.
