Vanilla parfait a honeyed dessert for Valentine’s Day | Sweet & Savory

You don’t need only chocolate on Valentine’s Day for a good treat. (I write this as we am shoving MM’s in my mouth!)

A fanciful vanilla dessert is also decadent and delicious. Sometimes a many typical reduction can be done into a abounding treat.

Crème patissiere is a French tenure for fritter cream. It is a thick, flour-based egg custard used for tarts, cream puffs, eclairs and Napoleons.

When we was in France many years ago, we remember holding photos of a bakery cases full of these succulent treasures.

This is a movement that uses cornstarch instead of flour, and we covering a abounding vanilla baked custard with honeyed churned cream.

Noelle Rulseh can be contacted during nrulseh@hotmail.com.

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VANILLA PARFAIT

6 tablespoons cornstarch

4 cups milk, divided

1/4 teaspoon salt

2/3 crater sugar

2 eggs, beaten

2 teaspoons vanilla, divided

1 crater complicated cream

1/4 crater powdered sugar

In a tiny bowl, mix a cornstarch and 1/2 crater of a milk. Set aside.

In a saucepan, mix a remaining divert with a salt and sugar.

Heat this reduction solemnly until steaming.

Temper a beaten eggs with a tiny volume of a prohibited divert mixture.

Pour eggs behind into a saucepan and continue to prepare until reduction steams again.

Slowly supplement a cornstarch/milk reduction to a saucepan, and continue to stir and prepare until thickened.

Take off a feverishness and supplement 1 teaspoon of a vanilla.

Pour pudding into a bowl, press a piece of waxed paper on tip of a pudding and cool until entirely chilled.

In a tiny bowl, kick together a complicated cream, powdered sugar, and a remaining teaspoon of a vanilla until whipped.

Layer a vanilla pudding and a churned cream in parfait glasses, and refrigerate.

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