Boston Cream Pie with Fresh Raspberries

Directions

1. 1

   WHITE CHOC

2. 2

   PASTRY CREAM-------------------------- 2 c Milk 1/4 c Cornstarch 1 Vanilla bean, split 6 lg Egg yolks -lengthwise 6 oz White chocolate, fine

3. 3

   Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain

4. 4

   Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined

5. 5

   When the milk comes to a boil, slowly whisk half of it into the egg mixture

6. 6

   Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to

7. 7

   Add the chopped white chocolate and the butter, and continue mixing until both melt

8. 8

   Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream