Cardamom Pastry Creme
2 cups Whole Milk
2 cups Light Whipping Cream
14 Cardamom Pods, crushed slightly
10 Large Egg Yolks (about 2/3 cup)
1 cup Sugar
1/2 cup plus 2 TB AP Flour
4 TB Unsalted Butter
1 tsp Vanilla Extract
Combine Milk and Light Whipping Cream in a medium saucepan.
Smash the Cardamom pods before adding to the saucepan.
Bring just to a boil, then cover and let the Cardamom steep for 15 minutes.
Strain milk through 2 layers of cheese cloth into a vessel you can pour from.
Whisk the Flour, Sugar and Salt together in a bowl.
Add Egg yolks and stir to combine into a paste.
Gradually whisk in the warm cardamom milk.
Return the mixture to saucepan and, whisking constantly, cook over medium heat until the pastry cream begins to boil and starts to thicken, about 10 minutes.
Remove from heat and whisk in the butter and vanilla extract.
Strain into a clean bowl to stop the cooking.
Press plastic wrap down upon the surface to prevent crust from forming.
Chill at least 4 hours or until cold... up to 1 day.
Just prepping for tomorrow's celebration with Old Glory.