Page 72 - 2021-03-01BakefromScratch_UserUpload_Net

VANILLA CREAM FILLING
cover recipe
Makes about 1¾ cups

1⅓ cups (320 grams) whole milk

¼ cup (50 grams) extra-fine granulated
sugar
1½ tablespoons (12 grams) cornstarch

2 teaspoons (6 grams) all-purpose flour
¼ teaspoon kosher salt
3 large egg yolks (56 grams)
2 tablespoons (28 grams) unsalted
butter, cubed and softened

½ teaspoon (3 grams) vanilla bean paste

1. Line a medium shallow baking dish or
bowl with plastic wrap; place a fine-mesh

sieve inside.
2. In a medium saucepan, heat milk over
medium heat until steaming. (Do not boil.)
3. In a medium bowl, whisk together sugar,
cornstarch, flour, and salt. Whisk in egg

yolks until well combined. (Mixture will
be very thick.) Gradually add half of warm
milk to sugar mixture, whisking constantly.
Add sugar mixture to remaining warm
milk in pan. Bring to a boil over medium
heat, whisking constantly. Cook, whisking
constantly, until thickened and mixture
no longer tastes starchy, 3 to 4 minutes.
Remove from heat.
4. Add butter to warm milk mixture in two
additions, stirring until combined; stir in
vanilla bean paste. Pour and press mixture

through fine-mesh sieve into prepared dish
or bowl; smooth into a thin layer. Cover
with a piece of plastic wrap, pressing wrap

directly onto surface of pudding to prevent
a skin from forming. Refrigerate until
thoroughly chilled, 2 to 3 hours or up to
overnight. Stir until softened and smooth
before using.

PRO TIP
When decorating with fresh banana
slices, lightly coat the slices in fresh
lemon juice to prevent the fruit from
browning. To accomplish this, lay the
freshly cut banana slices flat on a piece

of parchment paper. Using a pastry
brush, gently brush the slices with
fresh lemon juice. Turn the slices over,
brush the opposite side. Use the lemon
juice sparingly, though. Alternatively,
garnish the cake with banana slices and
whole vanilla wafers just before serving
for optimal freshness. •