vanilla-cream-and-glaze-51198900.json

{
    "directions": [
        "Pour milk into a medium saucepan; scrape in vanilla beans and add pod. Heat over medium heat until steaming. Remove vanilla pod; discard.",
        "Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.",
        "Remove from heat and whisk in butter until melted and mixture is smooth. Transfer to another medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours or up to 4 days.",
        "Whisk powdered sugar and 1 tablespoon water in a small bowl until smooth. Dip 1 side of warm sufganiyot in glaze; fill with vanilla cream."
    ],
    "ingredients": [
        "2 cups whole milk",
        "1/2 vanilla bean, split lengthwise",
        "4 large egg yolks",
        "2/3 cup sugar",
        "1/4 cup cornstarch",
        "1/4 teaspoon kosher salt",
        "2 tablespoons unsalted butter",
        "1/2 cup powdered sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Dairy",
        "Vanilla"
    ],
    "title": "Vanilla Cream and Glaze",
    "url": "http://www.epicurious.com/recipes/food/views/vanilla-cream-and-glaze-51198900"
}