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1
Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
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2
Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
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3
Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture.
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4
Scrape down the sides of the bowl with a spatula.
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5
Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous.
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6
Mix on low speed until it is.
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7
Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.
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8
It will be the death of your wildly dense pie filling if there is any bit of egg white in the mixture.
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9
I believe the easiest, and best, way to separate an egg is to do so in your hands.
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10
You may also use the two half-shells to separate the eggs, but the cracked shells can tear the yolk open, and you may not totally separate all the white.
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11
If you do this by hand, you can feel when you get every last bit of white away from the yolk.
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12
Remember to wash your hands under warm soapy water for 30 seconds or more before and after you handle raw eggs!
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13
Save your egg whites for Peanut Butter Nougat (page 178) or Pistachio Cake (page 84), or cook them up for your doggies, for a shinier coat.
