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Martha Stewart's Pastry Cream

My 40th birthday cake-  yellow Betty Crocker cake mix, Martha Stewart's pastry cream, doubled and 1c heavy cream boiled and 1/2c semi sweet chocolate for the ganache.   Jake asked for seconds, something he's never done with cake before.  



 Martha Stewart's Pastry Cream

  1                cup  milk
     1/2                vanilla bean (used 2t vanilla)
     1/4             c  +1T  sugar
  3                     egg yolks
  1         tablespoon  cornstarch
  1         tablespoon  flour
  1           teaspoon  unsalted butter  (Per Gale Gand -- I stirred this in)
                          
 Scald milk -- bean and 1/4c sugar.  In separate bowl, beat yolks with 1T sugar until thick.  Sprinkle in cornstarch and flour and continue beating until well mixed.  Remove bean.  Beat half of milk into egg yolk mixture. Combine with remaining milk and quickly bring to a boil, whisking rapidly.  Remove from heat and pour into bowl to cool.  Rub top with butter to prevent skin. Cover with plastic wrap and cool

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