Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return to the pot cooking until it begins to "burble", stirring all the while. Remove immediately from pot. Finish with butter and cool. Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream and a poppy tuile. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom. Yield: 8 servings NOTES : Recipe courtesy of Ann Michele Andrews, Pastry Chef of Judson Grill, NYC Recipe by: IN FOOD TODAY SHOW #INB269
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|Serving Size: 1 Serving (781g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1757 (69%)|
|Amt Per Serving||% DV|
|Total Fat 195.2g||260 %|
|Saturated Fat 95.9g||480 %|
|Monounsaturated Fat 69.4g|
|Polyunsanturated Fat 20.6g|
|Cholesterol 4582.2mg||1410 %|
|Sodium 364mg||13 %|
|Potassium 711.9mg||19 %|
|Total Carbohydrate 140.4g||41 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 138.6g|
|Protein 62.9g||90 %|
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Calories per serving: 2534
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