Beat egg lightly and set aside. Combine sugar and cornstarch in a small pot or a deep skillet and begin heating on medium heat. Gradually add milk and whisk to blend. Bring to a boil and cook for about a minute, stirring constantly. Remove from heat.
Temper the egg by stirring in a quarter of the hot milk mixture (slowly!), then add the egg-milk mixture gradually into the remaining milk mixture while stirring constantly. Place back on medium heat and cook for another minute or until thickened. Do not stop stirring!
Remove from the heat and stir in the vanilla. Pour into a bowl and cover with plastic wrap, pressing it onto the surface so that a skin doesn't form, then refrigerate until needed.
A recipe from http://kitchenmouse.rozentali.com/2010/01/boston-cream-pie/
Posted by Cori Rozentāle on .