One of the most admirable things that Alicia does is that all of their information and research (and therefore recipes) are available for all to see on their website. Since the recent posting on Perfect Pastry Cream has been hands down the most viewed and commented on posting since the inception of this blog, I thought I would share with you the actual recipe (see the original post here: http://www.thequenelle.com/2009/12/perfect-pastry-cream.html ; the recipe is slightly tweaked... I am neurotic about being extremely explicit in recipes, and I feel that this one covers all of the information you may need). Please use this recipe and share it. Make sure that you always remember where it came from.
Please follow this link to the recipe:
This recipe is the smallest quantity you can make for the method to work.
Once you pour the boiling milk with the sugar into the bowl with the smaller amount of milk, yolks and cornstarch, it won't thicken on contact! It will take a few seconds of stirring before you see the magic unravel before your eyes.
I included a column with percentages for each amount so that you can make the recipe in the quantities that suit you.