Makes two cakes, each serves 8
Yield: 4 cups
1/4 cup corn starch
3/4 cup sugar
2 tsp. vanilla bean paste
6 large egg yolks
16 oz. whole milk
1/8 tsp. salt
In a non-reactive saucepan heat milk to boiling. Set aside.
In a large mixing bowl whisk together corn starch, sugar, yolks, vanilla bean paste, and salt.
Make sure items are well blended.
Liaison the milk into the egg mixture slowly to prevent curdling. Pour incorporated mixture into non-reactive saucepan and slowly heat mixture, making sure to stir constantly to prevent premature cooking of egg yolks. Allow mixture to thicken to pudding consistency. Remove immediately from pan to prevent further cooking. Cool in ice bath if desired.
Place plastic wrap on surface of cream and place in refrigerator to cool.
Yield: 2 8 inch cakes
3 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk, tepidly warm
Preheat oven to 350. Grease pans and line pan(s) with parchment paper on bottom.
Sift together flour, baking powder, and salt.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, mixing until incorporated; scrape down sides of the bowl. Add vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of the bowl.
Divide batter evenly among pan(s), filling each about three-quarters full.
Bake until tops spring back when touched, about 20-30 minutes, rotating pan once if needed.
Transfer pan to a wire rack; let cool completely in pan.
Yield: 3 1/2 cups
1 cup heavy whipping cream
1 cup fine quality chocolate, chopped small and evenly
2 oz. unsalted butter
Heat whipping cream in a heavy-bottomed sauce pan or on top of a bain marie.
Remove saucepan from heat and add chocolate and butter.
Allow chocolate to melt slowly, stirring occasionally, until smooth.