Creme Patisserie

2 cups whole milk

6 egg yolks at room temperature

5 ounces sugar

1 teaspoon vanilla

1/4 cup cornstartch

Bring the milk just to a boil in a nonreactive saucepan. In a stainless steel bowl, wisk the egg yolks, sugar, and cornstarch. Temper* the yolk mixture with milk. Put the milk and yolk mixture back on the heat, wisking constantly. When the mixture starts to thicken, whisk faster until it boils, them remove from heat. Add vanilla and pour into a stainless steel bowl. If you like at this point you could add some lemon or orange zest for a little flavor other than vanilla.  Sprinkle with a bit of sugar, and place plastic wrap directly on top of the creme. Put in fridge and chill before serving.

This can be used as a filling for fruit tarts, napoleons, cream puffs, eclairs, et cetera.

* from Jodi Picoult

Handle With Care

*temper - slowly add hot liquid in small amounts