Gotta get those lumps out, am I right?
3. Whisk in 1/4 cup of the hot milk mixture until incorporated.
What makes milk hot? Is it the bell of the bull?
4. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the
mixture through a strainer back into the saucepan.
5. Cook over medium-high heat, whisking constantly, until thickened and
slowly boiling.
6. Remove from the heat and stir in the butter. Let cool slightly.
Until you’re as cool as me, of course.
You’re not cool, stop.
You’re right, I’m like that milk we used before, the bell of the bull.
That’s pretty edgy.
7. Cover with plastic wrap, lightly pressing the plastic against the surface to
prevent a skin from forming.
8. Chill at least 2 hours or until ready to serve. The custard can be made up to
24 hours in advance. Refrigerate until 1 hour before using.
*plays Stranger Things*
Pastry:
1. Preheat the oven to 425 degrees.
Pretty wild, I guess you could say it’s getting hot and heavy.
2. Line a sheet pan with parchment paper. In a large saucepan, bring the
water, butter, salt and sugar to a rolling boil over medium-high heat.
Rolling boils are pretty cool. You can basically watch the waves in your kitchen.
3. When it boils, immediately take the pan off the heat. Stirring with a
wooden spoon, add all the flour at once and stir hard until all the flour is
incorporated, 30 to 60 seconds.
*panics about dumping in flour too slowly*
4. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into
a mixer fitted with a paddle attachment (or use a hand mixer). Mix at
medium speed.
5. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each
addition to scrape down the sides of the bowl.
Scrape down, more like break down *stares off into distance and cries while
thinking of finals*
Too edgy?
6. Mix until the dough is smooth and glossy and the eggs are completely
incorporated. The dough should be thick, but should fall slowly and
steadily from the beaters when you lift them out of the bowl. If the dough