Teriyaki Sauce

Teriyaki Sauce:

1/4 cup soy sauce

1 cup water

1/2 tsp ginger

1/4 tsp garlic

5 Tbsp brown sugar

1-2 Tbsp honey

heat in a pan and add

2 Tbsp cornstarch

1/4 cup water mixed with cornstarch

Cook to thickened desire and refrigerate unused portion.

Pastry Cream

Pastry Cream
2 1/4 c milk
6 large yolks
2/3 c sugar
1/2 c corn starch
vanilla

boil milk and half the sugar
whisk yolks,sugar,and corn starch
Temper in milk to egg mixture and then put it back in the pot.
whisk continuesly for 3 mins to get the corn starch out.
place wrap over to keep from forming a skin and chill about 4 hours.
whisk a bit of sweetened cream and fold into (mixed) pastry cream.