Instructions
0. See also "Creme Brulee Bouchees", included in this collection.

1. Scald cream with bean. Mix starch & sugar together in a mixing bowl.

2. Add yolks to sugar mixture and mix until smooth.

3. Temper yolk mixture with a bit of the hot cream.

4. Put back on stove & stir constantly until mixture starts to boil. Immediately, and working quickly, remove from heat and strain out bean.

5. Add sugar/starch mixture all at once and whisk constantly until thick and smooth.

6. Pour into hotel pans (or other shallow pans) and cover with plastic wrap, pressing plastic wrap directly onto surface (to prevent skin from forming). Cool completely.

7. Using a pastry bag (or a large plastic bag with one corner snipped off), fill cooled pastry shells. Fill the bouchees very full -- right up to the rim -- and spread the filling to coat the top edges of the pastry. That protects it during the torching.

8. Caramelize as for Creme Brulee.

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Yields: 0
    

notes:  http://forums.egullet.org/index.php?showtopic=22843&st=40

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