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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Place the egg yolks, sugar, and salt in a mixing bowl and whisk until well
blended. Stir in the cornstarch.
In a heavy-bottomed saucepan, scald the milk over medium-high heat and
whisk it slowly into the egg yolk mixture.
Transfer the milk mixture back into the saucepan and cook over medium-low
heat, stirring constantly until thick, making sure to scrape the bottom of
the saucepan, about 5 minutes. Remove the saucepan from the heat and whisk
in the chopped chocolate.
Strain the pastry cream through a medium sieve into a bowl. Place plastic
wrap directly on the surface of the cream to prevent a skin from forming as
it cools. Refrigerate the pastry cream until cold.
Contributor: Stars Desserts p. 30
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