Perfect Pie Crust - The Never Ending Story

I bet your mom or grandma has the perfect recipe for pie crust.
You probably use it all the time when you're baking.
Your friends probably rave over your pies - don't they?!

My family never passed down such treasures.
I was always vying for the perfect crust.
My friends do rave over my pies but maybe because they have to.

Until now.  Now I know they cant be lying about the crust. 
I found a wonderful recipe and maybe its not so much the recipe as the execution.
I finally have a food processor!  EGADS HOW did I live without this treasure?!
It makes making dough as simple as one, two, pulse!

This recipe was found in our LCBO Food & Drink magazine, Spring 2012 (Liquor Control Board of Ontario), it was part of a pie recipe that I am dying to make (which will come in a few weeks).
I have to say, this is now my go to recipe for a flaky buttery crust.

Enjoy

I'm Listening to:  Albatross - Big Wreck

I've Died and Gone to Lemon Heaven!

When I started REALLY blogging and paying attention to foodie land I would see the term Meyer lemon and think to myself, are people screwing with me?  Aren't lemons just lemons?  Is that like getting winter air in your tires?  (long story!)
I googled.
There is such a thing....who knew, since my local stores have never carried anything but a regular yellow lemon in a bin beside the regular ol green lime.
When I read that they are a lemon that was introduced to our culture about 100 years ago by the Chinese and that they have (of course a lemon taste) slight mandarin flavor I wanted some!  BAD!

It has taken me probably 8 months or so to find them in a local store.  I happen to be needing lemons and when they had the "bin" lemons on "sale" for 3/$1.39 I went looking for bulk (because that is outrageous to pay that price).  Now I didn't need 8 lemons but if 8 lemons cost me less in the long run I am sure as heck gonna do it and put lemon in everything!  This is when I stumbled onto the bag of MEYER lemons.  (insert ecstatic dance here)
At that point I didn't even look at the price twice (just once and decided I didn't care what they cost) I grabbed a bag.
They are smaller than regular lemons and orangey in colour.  And when you cut em open they have WAY more seeds than regular lemons.  We even (Little Ugh and I) ate some fresh just to see if we puckered.  No stink eye faces!

So, now its time to come up with some recipes to use this creation of God.

Of course first stop on Meyer lemon train is the traditional pie.  I wanted to know what the difference was in taste.  So here goes!

Enjoy :)

I'm Listening to:  Somebody That I Used to Know - Gotye

Mildred's Debut and some Cheesecake Brownies

Meet my new friend Mildred

She says hi back.
She's the newest member of our kitchen family, replacing a broken, 15 year old hand mixer last weekend but today Mildred and I went to work together.
We made brownies. 
Not just any brownies, cheesecake brownies.

Picasso Brownie

We are nothing short of awesome together - she's my new BFF.

Now this recipe stemmed from an insert in the Food Network's March 2012 magazine for 50 brownie recipes.
I haven't made brownies at home in ohhhhh a few years to say the least.
Only makes sense that Mildred's debut was a delicious chocolate cheesecake brownie!

Enjoy!

I'm Listening to:  Galvanize - Chemical Brothers

Peter, Paul and Mary Scones (Lemon of Course)

Lemon tree very pretty, and the lemon flower is sweet.
Ah Peter, Paul and Mary, you should have written something about poppy seeds too.

I'm not really sure why lemons and poppy seeds go together, they just do.  Then again, I don't really know why little girls shrill and little boys like mud and insects (because I'm pretty sure none of us moms and dads teach either sex those things - especially the shrilling!) - random thoughts I ponder while baking.

I had bought an abundance of lemons because I thought to make curd.  That didn't happen.
So I made scones instead.  I'm versatile like that.

They weren't too dense, a little flaky even, and not sweet either. 
Perfect quick breakfast on the go - just make sure to bring floss for those pesky seeds or else people will be staring at you while you're talking to them thinking "should I tell her she's got poppy seeds in her teeth?  NAAA I'll just leave it" and then the next person comes along and tells you and you think to yourself "hey, that last person's a jerk, why didn't THEY tell me!?  Was it maybe not that noticeable and this new person is just obsessed with staring at peoples teeth (creepy)" 
In either of those cases its a clearly bad day if you don't floss.

I'm Listening to:  All My Life, K-Ci and JoJo

I Shoulda Been Born Italian

No offence to my German background because we've got some great chocolate and beer but I swear somewhere in my roots there is a little "Italy" in there.
This is not a call for a family tree investigation or scandalous revelation - but where the heck did I get my love of Italian foods?
I mean it isn't even just pasta!

Whenever I see a bakery I tend to stop in.  I love freshly baked artisan breads and pastries but when I see an Italian bakery I swerve, I cut people off, I throw my car into park and jump out (like someone is going to take the last cannoli out of the display case) because I want one.
GIVE ME A CANNOLI!

If you've never had one (you don't know what you're missing) it is a tube of crunchy fried pastry dough filled with a creamy sweetened ricotta filling.  Some people use marscapone but I like my ricotta better (and its cheaper to recreate).  I know a lot of bakeries that import their shells from Sicily because they are time consuming and the cost to create them is about the same as importing.  I have been on the hunt for a local bakery that will sell me the shells but in my area, there aren't any (boo).

So picture this, Mr. BM and I driving into the city, stop into a little strip mall to turn around (because he never listens to me when I give directions) when I spot a bakery....an ITALIAN bakery.  Keep in mind I'm not driving so there's no cutting anyone off. 
"PULL OVER, PARK" - yes there might have been a little higher pitch in my voice
"What? Really? Ok?" - he knows the drill
"I need to see if they have cannolis"
"you make everything else, why cant you make those?"
"I could, if I had the right tools for the shells and some patience....maybe this bakery sells the shells!?!" as I shove him out of the way to get in first (I did hold the door with my foot)
They had some sitting on the counter, empty.  The man behind the counter offered to fill some with the plain filling (because the ones in the cases were all fancied up with chocolate or pistachios).
No thank you, can I buy them plain, no filling PAWWWLEEEASSEE.
I'm not sure if it was the pout or the puppy dog eyes that got him or maybe it was the "give her the darn things so we can leave" look that Mr. BM had on behind me but he surrendered.
He wasn't gonna, he tried hard to get me to buy them already filled.  I won.

Now, a little tip, do not fill them unless you are planning on eating them pretty soon afterwards - the shells gets soggy and the inside changes consistency.
Tip #2 - use a thicker ricotta or drain it using cheesecloth for a good couple hours (if not overnight) - Thanks Jo!

Well, it was a success for me, I enjoyed them, I might have even shared!

Enjoy

Here's how I made the filling:
1 tub whole milk ricotta
1/3 c. icing sugar
1 tsp. vanilla extract (pure)
1/2 tsp. cinnamon
*lots of recipes I found online included almond extract or candied lemon peel - I did not have these ingredients and therefore did not use*

Drain the ricotta using cheesecloth and a sieve for at least a few hours.
In a bowl whisk together all ingredients until smooth.
Place in a pastry bag or Ziploc with a large star tip and place in the fridge for about 30 min.
Fill when ready
EAT

Candy Cane Trifle

Red and White.
Traditional candy cane colours.
Minty freshness.
Original winter flavour.

When I found a recipe in our LCBO magazine (which I had yoinked off my mother in law's counter - sorry, I'll bring it back!) that featured a red velvet cake (which is my son's fav) and white layers of minty whipped cream and white chocolate ganache I knew I wanted to make this for our family holiday dinner.
Trifle.
YES!
Bringin back the old school desserts - awesome.  Maybe I should bring back the jello salads? NAAA

I should divulge I cheated a little.
I used a boxed red velvet cake mix. The recipe did give direction for making your own but, well, I didn't have time and my mother in law had given us a bunch of cake mixes (red velvet since its the Little Ughs fav) so might as well use em right?
If you have a favorite recipe for it please be my guest, replace it with your cake recipe or you could use the recipe supplied by the linked recipe below.

This is a beautiful presentation and a wonderful dessert to serve at your next gathering - but I would suggest not making it for 2.
I also suggest using a tad more peppermint extract.  I used a touch more than the recipe called for but it really could have used another 1/2 tsp. or so.

Enjoy - we did!

I'm listening to: Candy Cane Children - White Stripes

Turning Another Year Older - Who Wants Cake?

Pretty sure my other half is about to have a mid life crisis.
He turned 35 this weekend and he's already convinced his life is over.  He isn't taking it well.
He woke up, walked down stairs slowly, proceeded to tell me he had to get up 3 times during the night to pee (forgetting that he drank a whole bunch of pop and water just before bedtime), complained his legs hurt (possibly the gym?) and couldn't remember where he put his phone (attached to his hip at all times).
It's ok darling, you still have your looks.

He didn't want to celebrate this year.  Let me re-phrase, his idea of celebrating was football chicken and holing himself up in the basement to watch his games, no going out for dinner (which we do every year, no family, no presents.
Fine by me.
BUT, what's not ok is giving me the opportunity to make a cake.
He was alright with that.
"Carrot cake please, you know, with the yummy frosting."
Good pick, carrots make you see better, you'll need that at your age.

So here's to you my middle aged man, per your request!

200th Post! Puddin All the Way!

Ohhh its chocolate craving season!
You'd think with Halloween just past that I woulda filled my quota of chocolate overload - nope.
This time of year makes me think of peppermint bark, rum balls, chocolate peanut butter balls, truffles not to mention a nice rich piping cup of hot cocoa with a little whipped cream on top...oh this list could go on for miles really.
So I'm just gonna stop right there and let you come up with your own favorite chocolate treats while I take a big ole spoonful of the chocolate pudding I just made.

That's right, I made pudding.
And not from a box, Bill Cosby didn't endorse it (although I bet if he would have had a little nibble he'd forget Jello ever existed).

This recipe isn't my own, I used one I found on Allrecipes.com because I lacked cream, and I am woman enough to admit that I have never made it without it and I wanted to see what the difference was (other than higher fat content) and required some direction.
Personally I have to tell ya that I prefer it this way, sans cream. 
I also made a slight addition of some amazing Cacao Barry chocolate

which just heightened the taste to new levels and made my less than 20 cents a serving dessert probably closer to 1.20!
(It's sorta on the higher side of the chocolate spectrum, but I used it sparingly so that I have plenty left for really awesome desserts later)

Oh, and we threw a little in some popsicle molds for tomorrow too - can you say fudgesicle?
Enjoy

I'm Listening To: Dy'er Mak'er - Led Zeppelin

THE Moistest Apple Cake Around

Just because apple picking season is over doesn't mean you can't enjoy the fruits of other's labour.

My parents got to enjoy the fruits of MY labour this past week when I made this deliciously moist cake.
I knew it was a winner when they went to leave for their drive home and as I was about to ask if they wanted to take some home my dad didn't even let the words roll off my tongue.
"Yes, I'll take some home"
Oh, well, its a darned good thing I don't need 3/4 of a cake kicking around my house!
Actually I was happy to oblige.
Quiet happily I gave them a couple of pieces for the road. (I wonder if it made it all the way home?)

I tried to avoid using oil so I improvised with some sour cream and had I had applesauce I would have used that in combination.
I wont tell you what I found when I went to grab the applesauce outta the fridge - it was frightful and so I did end up using a touch of oil.
If you have some I suggest replacing the oil with it, I have no doubt it would still be just as moist and obviously healthier!

Enjoy.

I'm Listening To: Momma's, Don't Let Your Babies Grow Up to be Cowboys - The Highwaymen

Pastry Wrapped Pears with a Vanilla Sauce of Course!

Oh my my, oh hell yes, hunny put on that party dress!  Or fat pants.
I vote fat pants, like buffet style - the ones that have drawstrings so you can loosen away when eating until you can't move.
I may or may not own a pair, that may or may not come out at holiday time, or Sundays.

Pants or no pants, if you like pears you will LOVE this dessert.
Its beautiful.
Its tasty.
And its pear, vanilla sauce AND puffy flaky pastry!  How can you NOT want to make this??

I'm Listening to: Last Dance with Mary Jane - Tom Petty

Poaching - The Kind You're Allowed to Do

Poaching.
A lost method of cooking in our house.
I personally don't like runny eggs, the Mr. BM doesn't like chicken without skin and crunchy bits on his meat and Little Ugh, well he thinks its "weird mom".
Lunar eclipses might happen more often than poaching in my house.

So what is it that I am talking about?
I can tell you that I am not referring to garbing up in camo fatigues, sitting in a tree in the off season to catch animals that are illegal.

Although this would be an awesome party chair wouldn't it??

Basically, poaching is a method by which you are cooking something in a simmering liquid.  Generally fish, fruit and chicken because they can be delicate or dry out and this process is gentle and preserves flavors well.

It is also a healthy way to prepare certain foods.
Except in this post.

I poached pears.  In sugar water.  Not "quite" healthy.
But OH SO DELICIOUS!

3 ingredients
pears
water
vanilla bean

Peel and core the pear - keeping the stem on

Add 3 cups of water along with about 3/4c - 1 c. sugar into a small saucepan on low/med heat, stirring to dissolve the sugar.
Once the sugar has dissolved, add 1 vanilla bean, cut in half and split to expose the seeds along with the pear

Ideally I have read you should really have the pears completely submerged but as long as you are rotating while you poach they will not turn colour.
The whole process should take about 10 minutes once you drop the pears in.

I like to eat mine cold, so I like to gently place them in a bowl, cover with plastic wrap and toss in the fridge for at least an hour.
Your choice

I'm Listening To:  Lemon Tree - Peter, Paul and Mary (I'm being nostalgic)

B is for Biscotti That's Good Enough for Me

The ONLY time I am going to say that hard cookies are ok is when eating biscotti.
Move over soft and chewy, the twice baked treat is ready for dunkin!
Now that I think about it, next time my cookie batter doesn't result in "soft and chewy" I am just going to try the double bake. I should look into ingredient ratio comparisons - wonder if I could pass problematic cookies as biscotti??

So why this Italian confection?
Because Mr. BM loves them.  (what better reason?)
He also loves his morning tea (which is actually after noon as he is on nights).
I think he could enjoy his hectic nights slightly more if he had a little sumthin to dip into his tea, don't you?

I'm a good fiance.

Little Ugh enjoys them as well.
I'm a good mommy too.
But before you think I am simply the best I have to divulge that the flavor combo was more selfish on my part.  I mean I'm already making both boys a treat just for them, something has to be about me in all of this doesn't it?

Since the pumpkin season is upon us I figured its a good idea, I mean, why not right?
And since we were talking about dipping into tea I thought, why not add a little tea flavor into them; by way of chai

This was my first time creating biscotti. 
It will not be my last!

Enjoy

I'm Listening To: 

Ode to Canada - Nanaimo Bars with a Twist

Nanaimo bar - a truly Canadian dessert.
I get all warm and tingly when I have one, almost patriotic like.
Heard of them?
Had one?

I suppose you could Google or Wikipedia them but trust me when I tell you its born and bred in Canada.
Its a dessert bar named after a town in British Columbia - Nanaimo, no denying its origin there.
A no bake, deliciously sweet, layered with goodness, melt on your tongue treat I assure you you will want to try.
If not, take off hoser.  (Google that!)

Since I am Canadian, I wanted to showcase a few truly "Canuck" foods for those who aren't familiar with my homeland.
These had to be part of this!

With it being Thanksgiving weekend I decided to put a little spin on them, tried a few times to get them perfect and I think they are simply wonderful  - but no worries, I will give you the regular version as well in case you want to be "original".

Make them, eat them, share them -or don't but you'll increase your pant size if you aren't the sharing type.

I'm Listening to: That Don't Impress Me Much - Shania Twain
*funny story, I met her many moons ago before she was a superstar in Huntsville, ON while I was on vacation with my family.  I was hanging out with her brothers for the week, and was introduced to her while I was sitting on her couch soppin wet after a huge snowball fight - doubt she'd remember me*

Autumn Cake

Farmers market season is coming to an end.
GASP
Its time to stalk up on fresh homegrown goodies my friends!
Friday we picked up tonnes of lovelies but my favorite thing this week was a bunch of parsnips.

They're related to the carrot, not like a sister, more like an aunt twice removed.  They are both root veggies, grown in the ground.  They are white, slightly sweet with a hint of a spice you may recognize - I say cardamom.

Mr. BM looked at me with a half cocked grin when I picked them up and pretended to put them in my ears to symbolize I was not listening to him when he was trying to tell me he wouldn't eat them.
Oh you'll eat them because you wont even know you are doing it!

Today I pulled them out, peeling and grating like a mad woman.
I do not own a food processor, I suspect this would have made the task easier.  They are definitely the annoying relative of the carrot - they don't shred as well. 

I was bound and determined to make a cake inspired by fall and carrots.
I think I succeeded.
The boys came home today, I handed them each a piece of cake and they thought it was carrot cake - teehee
I bet your family will enjoy this too!

I'm listening to: Change (In the House of Flies) Deftones

Chocolate Hazelnut Mousse Cake

Hey guess what?!
I made a cake and actually got paid for it!!!
That usually doesn't happen, no congrats needed.
If anything I simply request the cost of extra special ingredients that I may otherwise not have on hand.

I'm not going to take email requests so don't bother.
I suck really, there are WAY better cakesters out there and I just like to make them for myself,  family and the occasional friend (and only special ones at that, like Fred, who turned 65.  He's the father of  one of my peeps!). 

Pretty sure I have a case of the OCD's when it comes to caking decorating.  I get really frustrated when my piped stars are different sizes, when fondant cracks or when my cake breaks a little.  I could NEVER decorate cakes for a living, either that or there would be a lot of waste in my belly!
I give decorators mad props for their creativity and understand why they are so expensive.

So when I tell you this took a mere 4 hours it should amaze you!  Actually, it only takes that long because you need to cool your cake and chill your mousse completely and then assemble.  Stages people, stages.
3 layers of cake, 2 layers of hazelnut mousse topped with a ganache then surrounded by chocolate and hazelnut rolled wafers!  (thanks Jo for the inspiration)

I wish I could tell you how wonderful it was, I didn't eat it (although I tasted the mousse and the cake and the ganache separately and they were all wonderful!) but I did hear that there was NOTHING left over, not even crumbs - that's gotta tell ya something.
And if that doesn't maybe this will

How bout this one?

Yup
De Licious!
Enjoy

I'm Listening to: Paper Planes - M.I.A

Banana Boston Cream Pie? No, Cake

Ever grab a cookbook you got as a present years before and realize you've never actually made ANYTHING from it?
Actually, I am pretty sure I only thumbed through this particular one a handful of times and then set it back on my rack. (I have A LOT of cookbooks)

I swear those books chirp at each other behind my back, hoping, wishing and praying for me to pick one of them up, use and abuse them.
"today's gonna be the day, she just HAS to pick me"
"not a chance, she's craving pasta, its for sure me"

Well, today  From Emeril's Kitchen, its your time to shine!
Your Banana Boston Cream Pie peaked my interest, I will dust your pages with flour and leave thumbprints of batter so you know I was there :)

Alright, back to seriousness.
I really thought this would be a great dessert.
It was, although the title lies, its a cake and even the description suggests it is more of a banana sponge - more lies, its a cakier version of a banana bread - not that I am complaining! 

If you like bananas, chocolate and pastry cream you will enjoy this - trust me.
I however screwed up my pastry cream, I didnt let it thicken to the optimum viscosity before cooling so it was a bit runny, still tasty, but not what it should have been  *note for next time, let thicken a little longer on the stove*
Enjoy!

I'm Listening To: Friends - Whodini Thanks Tobias!!

Award Winning Blueberry Muffins

Its Sunday.
Its lazy.
Its raining.

What goes better with rainy Sundays than some freshly baked muffins? 
I suppose a piping hot cup of tea would work too, or your bed where you lie watching movies all day, only moving to relieve yourself.  (did I just say that?  Man, I wish I could be THAT lazy)

Sadly, if its not raining too hard we're playing baseball this afternoon.  Since its likely that this Sunday isn't about to take to shape as I hoped, maybe a special treat to get me into the mood of motivation might do the trick.
It worked. 

You cant bake in a dirty kitchen so the first chore was to tidy up (not that it was messy).  I did the few dishes in the sink which then turned to windexing the fridge which then moved me into the bathroom to do the mirror and vanity.  Why stop there?  Clean the toilet, oh, maybe I should sweep and mop?
WAITTTTTT
MOM, WHERE'S BREAKFAST??
ooops.
Told you the thought of making muffins would get ya motivated :)

This recipe I've adapted from Canadian Living Magazine many years ago.  It was a simple batter that I always add other ingredients to make them different.

I used 2 leftover really ripe peaches and some frozen (fresh) blueberries I had from the market.
I love peaches and blueberry combo - bursts of flavor all over the place!

Enjoy
(Heather from the Cupcake Girls did - she even said, in front of an audience, it was outstanding - best she'd ever had!)
I'm Listening To: Sunday Morning - Maroon 5

This recipe has been selected as a finalist and won first place in the Canada's Baking and Sweets Show Home Baking Recipe Competition

Mom, This Post's For You!

Remembering what desserts your mother made as a child can bring back wonderful memories.
I recall my mom making a dessert only a handful of times.
She called it the "1000 layer cake".  Better known as a napoleon or mille feuille.

I know I asked her to make it more times than she actually did.
Being told "it takes a long time to prepare" didn't seem fair as a child.  Who cares?  That's what weekends are for right?
As an adult who now bakes, hearing my mom tell me she used to make the pastry herself makes all the difference in the world.
Forgiven.
You don't need to make the puffy layers yourself.  There are many grocery stores that carry frozen puff pastry which taste just as wonderful.
I usually have a box in the freezer myself.

So when I brought a bunch of peaches home from the market on Friday I knew I wanted to create something fancy shmancy, somewhat adult, and I remembered my moms 1000 layer cake.

Mission: find a suitable jam type filling that uses the peaches in a manor I am not accustomed to.

Mission accomplished!
I made a compote of sorts with brown sugar, a touch of honey and balsamic vinegar.
This paired with the pastry cream that had a hint of Grand Marnier worked in between the layers of flaky pastry.

Thanks mom for introducing me to this dessert many many years ago.
I only hope this will make you proud!

I'm listening to: Peaches - The Presidents of the United States of America

I Scream, You Scream....

We all scream for ICE CREAM!!

Guess what I got?!
Go on...

A year's supply of ice cream - nope, guess again!

Only the bestest gift a gal could ask for.
The KitchenAid Ice Cream Maker attachment for my machine!!!
Hip Hip Hooray

I came down on Saturday morning and there it was.
A big ol box of squealing joy.

I had wanted one for a while
However I am frugal, I couldn't justify spending that kind of dough on a machine that can make me need to pay for a gym membership too.
But all's fair in love and gifting.
My honey knows me so well - and he was the first to tell me what I had to make with it too.

I'm hooked. This is going to be my nemesis I can feel it.
Anyone wanna pay for my gym membership?
How bout some new running shoes?
Thighmaster?
No?  Ok, well then you better join me in indulgence


I'm Listening To: Soundtrack to my Life - Kid Cudi

My Humble Attempt at THE FLAN

My absolute favorite dessert is the fruit flan.
The custard/pastry cream.
The fruit.
So many different combinations, smooth and creamy.
Good Golly Miss Molly!

Funny story:
Mr BM knows this is my fav.
For my birthday last year he knew what to do.

Birthday Morning: the boys wake me up, singing, with what nearly looked like a flan in my hazy state.(with a higher graham crust)
I wipe my eyes, blow out the candles, look loving into the plump glistening strawberries cascading over top.
Fail
Cheesecake.

Birthday Dinner:  Mr. BM promises that he searched high and low for it.
Again, singing, candles, blueberries this time!  This MUST be a winner!
Fail
Sponge with whipped cream filling.

CMON, now I have 2 decadent desserts to eat between 3 people that aren't anything of what I had hoped for.
Bless him for trying!

Day 2 of Quest:  Mr. BM comes home after work with a small pastry box.  Lovingly says "next year I will pre-order the flan, all I could find you was a tart"

At that moment I knew he was a keeper!  I heart him bunches!

This year, I decided I would make my own fruit flan, to avoid the kerfuffles (because I know he didn't pre-order anything)
We had picked up these fantastic field blackberries (the tiny sweet ones mmmmm) and some blueberries from the market. 
Those would be the inspiration!

I wish I could tell you this turned out better than any other dessert I have ever made.
It didn't.
The flan pans I inherited do not have removable sides.  You can only imagine the mess.
The sponge I made was a teensy bit too flat, not posting the recipe because it was a fail. 
BUT the pastry cream was perfect.  So we put it together anyway, ate it and enjoyed it even though it was a blunder in the kitchen.

Blueberry/Blackberry Flan

1 pint fresh blueberries
1 pint fresh field blackberries
flan crust / sponge (use your favorite)
pastry cream

Pasty Cream Recipe:
1 1/4 c. milk (I used 1%)
1/2 vanilla bean split
3 egg yolks
1/4 c. vanilla sugar
2 tbsp. flour
1 1/2 tbsp. cornstarch

In a pot heat the milk on medium high heat with the split bean, just until foamy and starting to boil.
While the milk is heating up, in a bowl mix the sugar and egg yolks together.  Sift the flour and cornstarch in and mix until you get a smooth paste.

Once the milk is ready slowly pour into the egg mixture, keeping the bean aside. Tempering.
A few drops at first to heat up the mixture and then a slow steady stream.  You don't want scrambled egg bits.  If you aren't sure, pour through a sieve.
Scrape out the seeds from the vanilla bean and add to the mixture.

Pour back into the pot and heat slowly while whisking constantly.  You want it to just come to a boil, remove from the heat and keep stirring.
Pour into a bowl put plastic wrap right on the surface and cool completely (in the fridge)

I`m Listening To: Pour Some Sugar on Me - Def Leppard