Yield: 1 servings
|Vanilla bean scraped|
|1 tablespoon||Poppy seeds|
|1 cup||Cream whipped|
Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return to the pot cooking until it begins to "burble", stirring all the while. Remove immediately from pot. Finish with butter and cool. Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream and a poppy tuile. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom.
Yield: 8 servings
Converted by MC_Buster.
NOTES : Recipe courtesy of Ann Michele Andrews, Pastry Chef of Judson Grill, NYC
Recipe by: IN FOOD TODAY SHOW #INB269 Converted by MM_Buster v2.0l.